@1humblepalatecolumnThe continued celebration of various local legends, both past and present, gives meaning to our society in more ways than one.
Not only do we pay homage to those we look up to, but we continuously etch, into our history, the stories of achievement, success and victory in the face of opposition.
Finding and treasuring that which we call “our own” cements our identity and highlights and showcases to the world what and whom we hold dear.
What does this have to do with food you ask? I’ll tell you in a sec. But before that, I went on a journey of discovery and found that not only do we have legends in sport, health, entertainment, the arts, politics, governance and education – we have legends in the culinary space as well.
One needs only to take a look at the Namibian Chefs Association, for example, to see the work they are doing.
Christmas is fast approaching, and in the next couple of weeks, I will be helping you get ready for one of the biggest food events of the year.
But, before we dive into the Christmas vibe and pull out the gingerbread, I wanted to bring to your attention a Namibian favourite and local legend: kapana.
Philly has a cheese steak sandwich, but today we’re making something better. Made in various forms and traditionally using beef, kapana is grilled meat heaven.
I was travelling in the north and someone remarked that kapana is only found in Windhoek – what you get in the north is grilled meat.
I laughed.
Is this because of how it’s prepared? How it tastes, or the culture behind kapana?
Also, where do you get the best kapana in the Big W?
It’s a sensitive topic that has many people choosing one side over another, which they defend intensely. One thing I know for sure is, we have come to love it and appreciate it – and it remains one of the best cures for a hectic night out or just the perfect culinary option for a day spent with friends.
We love it so much when people visit our country, the first thing we show them are the various kapana stalls, and the vibe that comes with it.
It’s not just food anymore, it’s a way of life we are proud to show off. It’s legendary!
The recipe below dresses up kapana and, in sharp contrast to the true rough and tumble nature of the food, parades it as a rather stylish dish.
In essence, kapana packaged differently.
As I always say, bread or bread-based products are the greatest package to deliver a taste sensation. This dish is about the quality of the meat and how it is both flavoured and prepared, as well as what accompanies it.
With this recipe, more is always best. Don’t shy away from really stuffing it. The butter makes it a very rich dish, but trust me, every calorie is worth it as each bite leaves your palate yearning for more.
The Legendary Kapana Sub
500g minute steak, or other lean thinly cut tender meat
1 onion
4 cloves of garlic, roughly chopped
Gherkins (optional)
1 baguette (or 6 brötchens)
Salt
Crushed chilli flakes
2 teaspoons paprika
Butter
