OUTAPI – Unlike in Windhoek where one usually finds strips of sizzling beef chunks or chops and Boerewors roasting on braai stands at Herero Mall or along Eveline Street, in Outapi the commercial capital of the Omusati Region, tate David Shatsarika does the same on a much grander scale.
He sells fully roasted and sizzling carcasses of goats, pigs and sheep to clients for prizes ranging between N$1000 and N$1500, depending on the size of the carcass and the amount of spices sprinkled on the meat. Many, especially those from the central and southern parts of Namibia, would find it extremely bizarre for a street vendor to sell a whole goat carcass, instead of chops, steaks or even kapana, but Shatsarika says he decided to do his business on a larger scale, while offering his customers more variety.
Started nearly 5-years ago Shatsarika’s operation is situated on the main street of Outapi in front of Outapi Mini Lodge. According to him this particular location is ideal for business and he even caters to guests of the lodge, and of course locals having parties, weddings and other occasions.
“The business is doing good I have to say, because we are different from other meat sellers in the town. We don’t only sell beef chops or boerewors, but we sell full goat or sheep carcasses.
The taste is incredible and our carcasses are always well-spiced and only take about two to three hours to roast.
Many customers overnighting at the lodge enjoy it and sometimes even order two full carcasses,” says the 40-year-old Shatsarika.
But of course with the heavy rain showers being experienced across the country, Shatsarika also experiences his fair share of challenges since the rain limits the movement of customers and sometimes makes it almost impossible to roast the tasty carcasses. Besides all the odds, for Shatsarika as a family man and a provider, it is fundamental that he returns home with something to share with the family and he says the business plays a huge role in doing just that. Shatsarika is your atypical no-nonsense kind of guy with a rack of spices next to him and a block of knives – tooled-up as any craftsman. The carcasses are served whole and upright, impaled on metal poles, with diners invited to carve out slivers of the tasty meat for themselves. And if you choose to eat with your fingers, nobody will try to stop you.
By Otniel Hembapu