Authentic Bush Namibia

Outdoor Cooking

Namibia, like all of southwestern Africa, combines in its vast landscapes’ many cultures whose languages ​​are English, Ovambo, Herero, Nama, Afrikaans and also German. The same diversity and originality is also reflected in the kitchen. During “Authentic Bush,” we celebrate the traditional Southwest African lifestyle, which is very much praised by the colonialists and indigenous peoples of southern Africa, the Khoi and San, and essentially prepare our “meals” like the “Bushmen” (the San) on open log fires, “braai” as the South Africans call it.

A “braai” is much more than just preparing meat, fish and vegetables on open log fire, but almost a philosophy, it is an event that comes together in a relaxed atmosphere, sitting or standing, enjoying exchanges, eating and drinking together. You have time, a lot of time! If you want to understand the South-West, you have to understand “braai”, it is the soul of South-West African and expresses the peoples essence.

During the twelve days of “Authentic Bush”, we stage “braai” in all its facets and traditionally use grill grates, potjie (traditional cast-iron pot) and wood for the different types of preparation of local products and specialties such as: the home-made very tasty fish from the nutrient-rich, ice-cold Benguela River. We’ll be enjoying South West Africa’s infinite variety of fish, species such as snoek, kingklip, yellowtail, cape salmon, angel fish or seafood like the Cape Crayfish, but also shrimp, clams and wild oysters all land on the fire! Another focus is of course on meat & game from Namibia from their own farm. Various antelope species (Springbok, Kudu, Oryx or Blessbok), but also gnu, ostrich and lamb from the Karoo and of course from their own farm in Namibia.

During our time on the Namibian farm, we will break down a freshly killed antelope and process it completely into steaks and sausage – sustainably “from nose to tail”. … and of course prepare on the wood fire.

In the dry and hot semi-deserts of the Karoo and in the south of Namibia, fresh vegetables play a subordinate role, but we focus on traditional sweet potatoes, tomatoes, squash, asparagus, corn and onions as long as we are in the semi-desert areas. At the coasts, fish takes over the lead role. A day at the farm starts with fresh fruit, eggs from the camp fire, coffee etc … and ends again by the fire with big reds (or South African Fynbos gin & tonic as night cap).

Each “braai” is accompanied by a selection of exciting wine interpretations of the diverse terroirs of the Cape Winelands. Constant companions in the camps, in the bus and on the farms are ice boxes filled with water, wine and beer.

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