We’d forgive you if you thought that being a vegan in Namibia might be a challenge, however Ultimate Safaris have your vegan clients covered. A stay at The Nest is probably the ultimate (sorry, we couldn’t resist) treat for vegans, as no culinary treat is left unexplored by their Michelin-starred chef. Check out this sample menu for a vegan high tea and a Namibian inspired dinner – all of the beautiful flavors of Namibia (butternut, mieliepap tart, vegan Amarula pudding – no deprivation here!) creatively and beautifully put together for the most sophisticated palates. Want a sample? Here is a recipe for vegan bobotie to whet your appetite!
Enough for 6 persons
2 tbsp olive oil
2 large onions, roughly chopped
2 garlic cloves, crushed
5cm ginger root, chopped
2 carrots, grated
1 cup butternut, grated
500g brown lentils, cooked till soft, drained
¼ cup apricot jam or apricot preserve
3 tbsp white vinegar
¼ cup store-bought fruit chutney
3 tsp garam masala
1 tbsp ground cumin
1 tbsp ground coriander
3 tbsp medium curry powder
2 tbsp turmeric
Salt and pepper
6 lemon leaves
For the Topping:
1 cup almond milk
Equivalent of 3 eggs’ egg substitute of your choice
1 tsp salt, ground black pepper
- Preheat the oven to 160’C.
- Heat the oil in a saucepan, add the onion, garlic and ginger and fry on a low heat for about 5 minutes or until golden.
- Add the grated carrots, butternut and cooked lentils, stir well.
- Mix the Apricot Jam, chutney and spices together, add this to the lentil-mixture and leave to simmer for about 10 minutes.
- Spoon the lentil-mixture into a greased ovenproof dish and smooth it over the top – arrange the lemon leaves on top.
- For the Topping: beat the almond milk and eggs together, pour it slowly over the lentil mixture and bake for about 30 minutes or until the topping is golden and set.
Serve with freshly fried poppadums, toasted coconut, chutney and tomato-cucumber sambal.