A Taste of Namibia: Kamanjab Steaks

A quintessential Namibian experience is the family braai or barbecue, but not just anyone can man the grill - it needs to be the braaimaster, and their skills will be on trial!

If you want to make the cut with your Namibian friends, try this recipe for Kamanjab Steaks, taken from My Hungry Heart by Antoinette de Chavonnes Vrug (and published in Travel News Namibia, which you can download online thorugh our app here)

Kamanjab steaks, Namibia

You'll need 2kg of venison steak (or any other steak if you don't have venison). You can use cuts from the loin, leg (topside or silverside) and shoulder, but you can really use any cut, since the tenderising and marinade ensure that it is always soft.


  • 30 ml mustard powder

  • 30 ml barbecue spice

  • 60 ml lemon juice

  • 60 ml oil


  • 50ml butter

  • 1 onion, chopped

  • 125g bacon, chopped

  • 100g mushrooms, chopped

  • 250ml cream/milk

  • 30g cake flour

  • 50ml mayonnaise

  • 50ml chutney

Cut steaks (two per person) into 1cm-thick slices and beat with a mallet to tenderize the meat.

Cover steaks with olive oil and juice. Sprinkle with mustard powder and barbecue sauce. The steak can remain in this marinade for 3-4 days.

In a very hot, metal steak pan on the fire or on a gas hob, fry the steaks in searing hot butter for 30-60 seconds on each side to seal.

To make the sauce, fry the onions, bacon and mushrooms together in the same steak pan until tender. Mix all the other ingredients together and add to the pan. Stir to thicken.

Place the meat into an oven proof dish, cover with the sauce and keep warm until you are ready to eat.

Grab a Windhoek Lager, and enjoy!

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