Welcome to the Celtnet Recipes Namibia Recipes Home Page

Welcome to the Celtnet Recipes section for recipes from the Southern African country of Namibia. Here you will find all the recipes from Namibia on this site all gathered into one place. I have attempted to gather together here as many Namibian recipes as possible. The current collection represents the largest gathering of Namibian recipes into one place on the web today. (Just scroll down for the recipes, they follow the brief introduction to Namibia given below.)

Please not that this recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, which attempts to educate the children of Liberian refugees exiled to Senegal, West Africa [this is detailed below]. If you find this and the other recipes on this page informative and/or useful please consider giving a small donation to this cause... thank you!

Your donations keep this site going and they keep me motivated to add more and more content to the site as well.

You can also browse recipes from the following other African Regions:

North Africa West Africa Central Africa East Africa Southern Africa

Namibia and its Cuisine

Namibia, oficially: the Republic of Namibia is a coutry on the western seaboard of Southern Africa. Its capital and largest city is Windhoek (German: Windhuk) and the country gained independence from South Africa on March 21st 1990. Namibia ranks amongst the three African nations with the lowest populatons. The majority of the popluaton belongs to the the Owambo tribe, which forms about half of the population and are concentrated in the north of the country. In addition to the Bantu majority, there are large groups of Khoisan (e.g. Nama and Bushmen), who are descendants of the original inhabitants of Southern Africa. There are also two smaller groups of people with mixed racial origins, called 'Coloureds and 'Basters', who together make up 8% (with the Coloureds outnumbering the Basters two to one). Whites of Portuguese, Dutch, German, British and French ancestry make up about 5% of the population (about 85,000) which is the second largest proportion and number in sub-Saharan Africa, after South Africa. Half of all Namibians speak Oshiwambo as their first language, whereas the most widely understood language is Afrikaans. Among the younger generation, the most widely understood language is English. English is the official language with Afrikaans and German recognised as regional languages. Christianity is the major religion, with the Lutheran Church being the largest then followed by the Roman Catholic.

The traditional staples of Namibian cuisine are corn or millet porridge served with meat or fish stews. However, the German tradition is strong in Namibia (its having been a former German colony) and local dishes tend to be heavy on paste, meat and vegetables such as potatoes, cabbage, celery and rice. As might be expected from the admixture of German traditions hams and sausages also feature quite heavily in the diet. Shellfish dishes are traditionally served with corn-based breads. Like most of Southern Africa braais (Southern African barbecues) and potjikos (a hot stew of meat, Chicken or fish cooked over an open fire in a cast-iron, three-legged pot) are also a feature of the cuisine.


stefan and zogo small One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation!

The alphabetical list of recipes from Namibia follows (limited to 100 recipes per page). There are 6 recipes in total:


Page 1 of 1



Bushmeat Skewers with Peanut Satay
     Origin: Namibia
Magic Lamb
     Origin: Namibia
Oshifima
(Stiff Poridge)
     Origin: Namibia
Guava Squares
     Origin: Namibia
Namibian Black-eyed Peas
     Origin: Namibia
Veldt Bread
     Origin: Namibia

Page 1 of 1



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stefan and zogo small One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation!

The image above shows the entire continent of Africa with Southern Africa picked out in red. Southern Africa is formed from five states: 1: Botswana; 2: Lesotho; 3: Namibia; 4: South Africa and 5: Swaziland

This list of Namibian recipes is brought to you by the One Milion People Campaign please take a few minutes to make a donation to help Liberian/Sierra Leonian refugee rebuild their lives (all donations are made securely via PayPal):

Solution Graphics

The Origins of Biscuits and Cookies

By gwydion | Published 2008-08-22 15:53:26 | 2008 Recipes and Cookery Articles |

Recipe Information:

Learn a little about the origins of British biscuits and American cookies and how these classic baked goods differ from one another. Also presented is a recipe for a classic American chocolate chip cookie and a traditional British tea-time biscuit.

Making the most of Game - Braising Venison

By gwydion | Published 2008-11-19 18:36:19 | 2008 Recipes and Cookery Articles |

Recipe Information:

Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.

Using Chocolate in Cooking

By gwydion | Published 2008-10-25 13:03:03 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chocolate is a spice processed from the seeds of the cocao tree. It was first used and cultivated almost 3000 years ago and is a mainstay of modern snacks and sweet dishes. But chocolate is a much more versatile ingredient than this and can be used in a whloe range of sweet and savoury dishes. Here you will find recipes for a classic chocolate cake as well as a Mexican stew with chocolate.

Fruit-based Dessert Recipes

By gwydion | Published 2008-10-30 09:37:35 | 2008 Recipes and Cookery Articles |

Recipe Information:

The Romans were the first peoples to formally add a dessert course at the end of a meal. Here you will learn a little about why we like sweet desserts and why they all, in one way or another, echo the fruit our ancestors used to eat. You will also see two recipes for classic fruit-based desserts.

Don't Fear Baking - Making Cakes is Easy!

By gwydion | Published 2008-06-30 17:02:53 | 2008 Recipes and Cookery Articles |

Recipe Information:

Many cooks are apprehensive about baking, thinking it to be an extremely laborious and involved process. Following a complicated recipe and ensuring that everything is 'just so'. In fact, the basic sponge cake recipe is a very simple one and this article takes you through some of the rules and pitfalls of baking and gives you two sponge cake recipes to try. Follow this guide and they will come out perfectly every time.

Review of 'Thai Food' by David Thompson

By gwydion | Published 2008-04-15 18:29:57 | 2008 Recipes and Cookery Articles |

Recipe Information:

'Thai Food' by David Thompson is one of those rare 'must have' culinary books that presents the culture and history of Thailan from a food perspective. This well-written book presents over 300 recipes covering all aspects of Thai cuisine and represents the most comprehensive collection and examination of Thai Food printed in the English Language.

Traditional Marmalade Recipes of Scotland

By gwydion | Published 2008-06-19 07:58:28 | 2008 Recipes and Cookery Articles |

Recipe Information:

According to tradition, marmalade came to Scotland in 1797 when Mrs Janet Keiller had to do something with a ship-load of ripe oranges her husband had bought. From this was born Dundee Marmalade and this bitter-sweet product has been a traditional part of Scottish cookery ever since. Here you will find recipes that include marmalade as an essential ingredient.

West African Offal Pepper Soup

By gwydion | Published 2008-02-09 17:55:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.

Fish Recipes - Making the best of Fish

By gwydion | Published 2008-11-12 13:40:20 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.

Making the most of Cheese

By gwydion | Published 2008-10-28 11:34:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based recipes.


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