Tales of the Big Five

Well, big six actually. Today we take a look at how the big five/six, depending how you look at it, are shaping home diets and household food cultures around the country.

The results are rather intriguing.

The big five – in order of local sales and consumption figures sourced from the web – are beef, fish, poultry, pork and goat/lamb.

Upon initial observation, and while enjoying grilled chicken thighs bathed in a creamy paprika/buttermilk sauce, I thought there is no way we are eating more fish than chicken; it has to be an error.

The Namibia Fish Consumption Promotion Trust seems to be doing a good job in ensuring that Namibians are consuming more fish, and I am guessing it has become more accessible and affordable?

The latter still has me doubting. A walk into a supermarket tells you all you need to know. Fish over chicken? Wow, who knew, right? Certainly not me.

The other players in this class of proteins seem not to be celebrated as much.

I’ve noticed pork and lamb flourish mostly when it is braai time, while goat is a top feature during wedding season across the country, but mainly in the north.

For a country big on sheep production as well, we don’t eat enough of it, seeing as pork outshines both lamb and goat on the scale.

With no suprise, beef remains king of the lot as a little over 30 000 head of cattle were slaughtered for local consumption in the first five months of the year. That is one hefty bride price.

Three proteins that you are guaranteed to find in my kitchen: beef, in one form or another, chicken (both whole and pieces) and pork, mainly in chop, sausage and bacon form.

These three proteins create a culinary balance that allows me to do a lot in the kitchen, without my cooking becoming monotonous or boring.
Lamb is a special occasion kind of meat.

During Christmas or Easter, a leg of lamb is always gracing the table, along with an illegal amount of other meats and sides.

Being a big city boy, though, the only time fish touches my mouth is when I hit the coastal waters of Swakopmund, Walvis Bay or Lüderitz.

It’s a “me” thing that I discovered is also an “other people” thing.

From the water to the plate is the guiding principle.
I have beef (minus the glaring pun) with the fact that the majority of the pork we consume is not produced locally, but imported from as far as Germany.

I love my pork, and am tempted to say it might just be my favourite of the big five at the moment.
I believe local capacity must be built for local food production.

This will not only reduce prices and availability, but will create jobs and diversify the agricultural sector.

Perhaps I should call my buddies at the agriculture ministry for a little talk.

While I ring them up, in the meantime, take a gander at this 15-minute pork chop recipe accompanied by a cucumber and radish salad.

Pork chops with cucumber and radish salad
Ingredients:

• 4 pork chops (loin or shoulder work best)
• Favourite spice blend (mine is a mix of black pepper, steak and chops seasoning, a little brown sugar, salt, onion powder, paprika, a tiny bit of curry powder)
• 1 bunch fresh radishes
• 1 English cucumber
• fresh salad leaves (or iceberg lettuce chopped into bite size pieces)
• 3 tablespoons olive oil
• 1 tbsp balsamic vinegar
• 2 teaspoons brown sugar
• 1 tsp black pepper
• ½ tsp salt
• feta cheese (optional)

Method:
Begin by making your salad dressing. Combine oil, vinegar, sugar, pepper and salt. Stir well and leave to rest.

Season the pork with the dry rub made from the spice blend.

Place on grill for at least seven minutes on each side, depending on size of chop.

Once done, let rest and while meat is resting, wash vegetables and add to dressing and toss. Serve and enjoy.

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