The 17th International Cuisine Day at the Polytechnic of Namibia (Poly) took place last Wednesday at the Engineering Basement under the theme “Mpo detu kwetunanga yira mucuko”, meaning; ‘Our cultures blossom like flowers’.
Poly had the pleasure of introducing visitors to cuisines from countries such as Austria, India, Kenya, Nigeria, Zambia, Zimbabwe, Angola and Botswana while Namibia was represented by all the indigenous cultural groups.
The Kenyan stall was hosted by Catharine Wambui who prepared pilau, chipatis and samosas; all mouthwatering dishes enjoyed widely in the East African country.
“Food preferences differ among individuals with regard to their cultures such as eating traditional foods. In Kenya, we have 42 different tribes but chipatis are like a legacy; usually prepared whenever there is a celebration,” said Wambui.
The stalls that attracted most people were those of the Angolans, Austrians and Zambians.
The Angolans with their Muamba de Jiguba - a mixture of chicken, mushroom, Russian sausages, carrots and beans - had a long queue of people waiting to taste the delicacy. Among their traditional foods, the Angolans also prepared the cassava leaves and cachupa.
By 11am, the Zambian stall had already been closed because their traditional foods were sold out.
“I have tasted 90% of the different traditional foods prepared here today and I give credit to Zambia. They have the most delicious foods thus far; no wonder their food finished so fast,” said a local student, Bonita.
Austrian national, Christina Zaps who has only been in Namibia for a week, showcased a potato salad and pork meat in a different way compared to most cultures.
“Our potato salad is a mixture of boiled potatoes, chopped onions, vinegar, salt, pepper and oil whereas our typical food is comprised of pork meat; we just add flour, scrapple bread, Austrian spices and lemon and it should be fried,” Zaps beamed.
Our very own Damaras were also present with their usual donkey meat - considered a delicacy with none parallel to it in this community - prepared by Roslyn Kauueha.
Around mid-day when the cuisine session of the cultural festival was closing, the Nigerian, Zimbabwean and Oshiwambo stalls still had a lot of food to take back home.