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Other Articles from The Villager

Mahangu and Spinach at the Hilton

Mon, 2 June 2014 04:04
by Charmaine Ngatjiheue

When you hear the Hilton, you imagine good food in a beautiful setting and I must say I had the same sentiments about it. Recently Multi-choice Namibia held an Africa day celebrations at the Hilton’s Angelo 1 and it was top notch
I’ve been to the Hilton a couple of times before and I have always loved the experience although I must point out that the prices of their drinks are quite steep. The décor was outstanding, or maybe it is because I was not expecting much.
The red table cloths combined with the silver ware made the place appear elegant, it’s true what they say; red is the colour of love. For a moment I felt like they should have said come with a partner (for a free lunch date).
Musical interludes were done by Big Ben who took us back in time with Jackson Kaujeua‘s Wind of Change, it was a beautiful memory indeed as it had many of us singing along.
Since it was an Africa day celebration, the Hilton kitchen staff made different types of traditional food inclusive of our everyday meals. They had Mopane worms, Mahangu and traditional Spinach and traditional oshiwambo chicken, Matangara, Beef and Chevon.
With the variety of food we had to choose from, many of us seemed like chameleons in a box of smarties. Even though there was rice for a  choice, I preferred dishing mahangu and spinach, and to add to my plate I took beef and chevon, traditional oshiwambo chicken and vegetables.
The spinach was fresh but it was a bit rough on the tongue and the Mahangu was just perfect. Eating the two together is always a savour able moment. The traditional chicken was surprisingly soft and not tough like it usually is cooked (in home settings).
The Beef and Chevon were also cooked soft; the chevon was literally falling of the bone. The chefs in charge of preparing this meal must have had proper training in making the dishes edible for an average person (who’s not oshiwambo).
Assortments of dessert choices were placed before us; we had a choice to eat malva tart, koek susters with whip cream, chocolate mouse and custard with jelly and nuts.
I decided to taste all the desserts except for the malva tart (it’s my least favourite dessert) and I loved the koek susters with whip cream. The koek susters were not sweet as the usual ones; this made the Hilton’s koek susters unique.