What to eat and drink in Namibia: dishes, etiquette and dietary tips

If you like meat, sample gemsbok or kudu steak, kapana, potjiekos and boerewors; for coastal flavor try Walvis Bay oysters or kingklip; in the north, try oshifima and mopane worms. Vegetarians can find salads and apple strudel in towns. Avoid kapana only if you are uneasy about street‑food hygiene or beef.

• Oryx/kudu steak (gemsbok) – lean game, served at dinner, beef‑free.

• Kapana – grilled beef strips, street‑food lunch in Windhoek’s Single Quarters market.

• Oshifima – pearl‑millet porridge with stew, north‑region staple, vegetarian‑friendly.

• Walvis Bay oysters – fresh from the Benguela current, coastal lunch.

• Kingklip – firm white fish, grilled or pan‑fried, dinner.

• Potjiekos – slow‑cooked meat and veg in a cast‑iron pot, dinner; contains beef or lamb.

• Boerewors – spiced sausage for braai, contains beef and pork.

• Mopane worms – dried caterpillars, snack in the north.

• Apple strudel – German pastry, tea‑time treat.

Restaurant mains range from N$80 to N$150; street‑food kapana costs about N$30. Supermarket braai packs are N$50–70 per kilogram.

Lodge dinners are communal and set; inform the lodge of any dietary restrictions when you book.

At a braai, it’s customary to bring a contribution of meat or drinks.

When eating oshifima, use the right hand to roll a ball of porridge and scoop stew.

Vegetarians: most towns and lodges can provide salads, beans and apple strudel; roadside options are limited.

Halal: few dedicated outlets in Windhoek; self‑catering from supermarkets is safest.

Gluten‑free: stock up in Windhoek or Swakopmund supermarkets before remote legs.

Allergies: carry the provided Afrikaans/German allergy card; note peanuts, nuts, shellfish, fish, egg, milk, wheat and meat.