In the Namibian cuisine can be roughly between three styles differ:
1st Südwesterküche. Südwesterküche known as the cooking of the descendants of German settlers in Namibia. Sun is one of those Black Forest cake as part of everyday life such as knuckle of pork with sauerkraut. In many cities there are bakeries with German pastries. The most beer is in accordance with the “German Purity Law” brewed.
2nd Traditional African cuisine. This area includes dishes such as Pap Milllie (Milchbrei), with different sauces served. Other courts have found way into the everyday: grilled pork skin or warts-Mopane caterpillars (to be grilled or dried), boiled goat head. However, such courts are not usually in urban restaurants served because they come from a European perspective for most of his contemporaries are inedible. Here already outweighs the international cuisine to fast-food chains.
3rd Namibian modern recipes. In the years since the independence of Namibia has also a modern style formed, the German colonial with African cuisine mixes, plus South African influence aufweist. (such as ostrich carpaccio, Potjiekos …)
On the coast there are also many fish dishes, in the popular tourist restaurants mostly German influences TISSUE.
In many restaurants and accommodations include antelope steak to the standard repertoire. Thus, Springbok, Oryx or Kudusteak, which vary according to desire fried is very popular. Occasionally one finds even ostrich fillet and crocodile meat on the menu.
