Dishes for the hunter

1) Pancakes with biltong cheese & Onion Filling Recipe

Experience pancakes in a new way by adding biltong to it.

Pancake Batter:

2 cups cake flour

2 ½ cups milk

2 large eggs

½ teaspoon salt

1 tablespoon oil or melted butter

Optional: A pinch of black pepper or chopped parsley for extra flavour

Method:

Whisk the eggs, milk, salt, and oil or butter together in a large bowl.

Slowly add the flour, whisking until smooth and lump-free.

Let the batter rest for 15 to 30 minutes.

Heat a lightly greased non-stick pan over medium heat.

Pour in a ladle of batter, swirl to spread, and cook until golden. Flip and cook the other side.

Set pancakes aside, covered with a cloth.

Biltong Cheese Filling Ingredients

2 tablespoons butter or oil

1 large onion, finely chopped.

1 clove garlic, minced

2 tablespoons cake flour

1 ½ cups milk warmed

½ cup grated cheddar cheese (or a mix gouda)

Salt and pepper to taste

Method:

In a pan, heat the butter or oil. Add the onion and saute until soft and lightly golden.

Add the garlic and cook for another 30 seconds

Stir in the flour and cook for 1 to 2 minutes to form a roux with the onion mixture.

Gradually whisk in the warm milk, stirring constantly until thickened.

Reduce the heat, add the cheese and still melted

.Mix in the biltong powder and season with salt, pepper, and any optional extras.

Simmer for 2 to 3 minutes until smooth and substantial.

2) Classic Braai Broodjie Recipe

The best way to make a braai broodjie is a hotly debated topic in Namibia, but

the general consensus among all is:

Ingredients:

White bread (thick slices, preferably fresh)

Butter or margarine (for spreading)

Cheddar cheese (grated or sliced)

Tomato (thinly sliced)

-Onion (thinly sliced, optional, but recommended)

Salt and black pepper to taste

Chutney

Optional extras: Mozerral, ham avocado

Method:

Prepare the bread by spreading butter on both outer sides and spread a thin layer of chutney inside one slice.

Add cheese, tomato, seasoning, and onions (if using) and top with more cheese.

Place the second slice on top (buttered side out).

Secure in a braai grid and cook over medium coals, turning often until golden and the cheese melts (5 to 10 minutes).

Rest for a minute before enjoying it.

3) Oxtail Potjiekos

Potjiekos, is a traditional stew recipe from Namibia and is cooked outdoors in a round, cast iron, three-legged pot, called potjie.

Ingredients:

1 kg of oxtail joints

3 tablespoons of oil

½ cup of flour for dusting

1 medium onion

3 cups of red wine

1 cup of water

Spice Mix and pepper

1 tin of chopped tomatoes

1 tablespoon of tomato paste

2 tablespoons of crushed garlic cloves

2 bay leaves

3 sprigs of rosemary

8 to 10 whole baby onions peeled

2 cups of chopped green beans

packet of oxtail soup

10 medium potatoes halved

6 medium carrots cleaned and sliced

Method

- Firstly the fire should have been started and coals should be hot for the start of the potjie.

- Heat the potjie pot on the coals and add the oil, chopped onions and garlic. Then dust the dried oxtail meat with the flour and add to the potjie.

- Brown the oxtail pieces of meat lightly, being careful not to burn them.

- Once the meat is braised and brown add the wine, water, tomato paste and season with spice and pepper. Top with rosemary sprigs and bay leaves.

- Place the lid on and simmer the potjie over a medium heat for about 2 ½ hours.

- Check that the coals stay warm at medium heat. Continually check the coals and provide more under the potjie pot.

- At this stage make sure that the meat is just covered with liquid. You could add a little water if needed.

- Add the baby onions, carrots and potatoes. Cook for another hour.

- Then you mix the oxtail soup with the required water and add it to the potjie with the green beans and simmer for another hour.

- You keep an eye on the coals and liquid in the potjie and cook until the meat falls off the bones and is tender.

- Season with ground salt and black pepper and enjoy.