Namibian Kapana is absolutely loved all over the country. This dish is considered street food, as Kapana sellers work side by side in market places to bring you their delicious meats fresh off the grill. They cook the meat, which consists of a variety of cuts—often beef, lamb, or other types of game. It is typically cooked over charcoal on a metal grill. It’s delicious and makes for a superb appetizer. Your guests will love this! Add as many chillies as you like to spice things up.
Namibian All-Purpose BBQ Spice Blend (Kapana Rub) recipe is included in this recipe if you prefer to make your own, this bold and flavourful spice blend is perfect for grilling meats, seasoning vegetables, or adding a smoky kick to your favourite dishes. It also makes a wonderful homemade gift!
How to Use Kapana Spice:
Alternatively, you can make your own Kapana spice using this recipe. It is incredibly versatile—it can be used as a dry rub on vegetables and meats or sprinkled over grilled meat, just like it’s enjoyed back home. It also makes a wonderful homemade gift for family and friends.
This recipe is nearly foolproof, but for the best flavour, be sure to let the spice blend infuse for a few days before using. This allows the flavours to fully develop and meld together.
Storage Tip:
This Kapana rub will keep for several months if stored properly in an airtight container.
Gift Idea:
Package the spice blend in a decorative jar with a label for a thoughtful homemade gift for family and friends!
Namibian Kabana, A Super Delicious and Appetizing Street Food
Ingredients
For the Meat:
- 500g steak Typically they use beef that is well-marbled, or venison
- 2 tbsps chili powder or freshly ground chillies adjust to taste
- 2 tbsps salt
For the Salsa/Sauce:
- 2 ripe tomatoes finely chopped
- 1 onion finely chopped
- 1 chili pepper finely chopped (adjust heat level to preference
- 1 tbsp oil
- ½ tbsp vinegar
- salt to taste
Namibian All-Purpose BBQ Spice Blend (Kapana Rub) This recipe is nearly foolproof, but for the best flavour if you wish to make it your own spice blend, be sure to let the spice blend infuse for a few days before using:
- 1 tbsp garlic powder
- 1 tbsp onion powder
- ¼ tsp ground coriander
- 1 tbsp smoked paprika
- 1 tbsp sweet paprika
- 1 tsp red pepper flakes
- 1 tabs dried thyme
- 1 tsp salt
- ½ tsp ground mustard
- ¼ tsp ground cumin
- 1 tbsp brown sugar
- 1 tbsp ginger
- 1 tsp black pepper
Instructions
- Prepare the Grill: For an authentic experience, cook the meat over a charcoal grill. However, a gas grill works well too. Preheat the grill to medium-high heat.
- Season the Meat: Rub the meat with chili powder or freshly ground chillies and salt. Ensure it is evenly coated.
- Grill the Meat: Place the seasoned meat on the preheated grill. Cook until it reaches your desired level of doneness. For medium-rare, grill for about 4-5 minutes per side.
- Rest and Cut: Once cooked, remove the meat from the grill and let it rest for a few minutes. This helps retain the juices. After resting, cut the meat into small bite-sized pieces.
- Prepare the Salsa: In a bowl, combine the finely chopped tomatoes, onions, and chili pepper. Add the oil and vinegar, then mix well. Season with salt to taste.
- Serve: Sprinkle the salsa over the grilled meat pieces. Optionally, serve with extra chili powder and salt on the side for dipping.
Namibian All-Purpose BBQ Spice Blend (Kapana Rub) a Spice:
- In a small bowl, mix all the ingredients together until well combined.
- Transfer the spice blend to an airtight container.
- Transfer the spice blend to an airtight container.
- Use as a dry rub for meats, sprinkle over roasted vegetables, or mix into marinades for extra depth of flavour.
How to Use Kapana Spice:
- Alternatively, you can make your own Kapana spice using this recipe. It is incredibly versatile—it can be used as a dry rub on vegetables and meats or sprinkled over grilled meat, just like it's enjoyed back home. It also makes a wonderful homemade gift for family and friends.This recipe is nearly foolproof, but for the best flavour, be sure to let the spice blend infuse for a few days before using. This allows the flavours to fully develop and meld together.