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Namibian cuisine is the cuisine ofNamibia. It is influenced by two primary cultural strands:
In the precolonial period indigenous cuisine was characterised by the use of a very wide range offruits,nuts,bulbs, leaves and other products gathered fromwild plants and by the hunting ofwild game. The domestication of cattle in the region about two thousand years ago byKhoisan groups enabled the use ofmilk products and the availability ofmeat.
Namibia was settled byGerman colonists during the nineteenth century, and German influence on white Namibian cookery remains very strong. One example of German settler cuisine isWiener schnitzel.
Beer was brewed by many indigenous tribes in the territory that is now Namibia. The recipes depended on locally available ingredients and were brewed to make for instance sugar beer andhoney beer. TheGerman brewing tradition continued in colonialGerman South-West Africa. After it quickly proved impractical and expensive to import it from Germany, breweries were established all over the colony. However, when afterWorld War I many Germans were deported and aneconomic depression set in, most breweries went out of business.[1]
Germanlager beers including Tafel andWindhoek lagers are still brewed in the country for domestic consumption and export.
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