Namibian Game Skewers with Marula Glaze (Namibische Wildspieße mit Marula Glasur)

Namibian cuisine is known for its unique flavors and use of game meats. This recipe for Namibische Wildspieße mit Marula Glasur (Namibian Game Skewers with Marula Glaze) combines the rich, earthy flavors of game meat with a sweet and tangy marula glaze, creating a truly unforgettable dish.

Namibian Game Skewers with Marula Glaze (Namibische Wildspieße mit Marula Glasur)

Ingredients

  • 500g game meat (such as kudu or springbok), cut into cubes
  • 1 onion, cut into chunks
  • 1 green bell pepper, cut into chunks
  • 1 cup marula juice
  • 2 tbsp honey
  • 2 tbsp soy sauce
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Salt and pepper to taste
  • Wooden skewers, soaked in water

Instructions

  1. Preheat the grill to medium-high heat.
  2. In a small saucepan, combine the marula juice, honey, soy sauce, garlic powder, and paprika. Simmer over medium heat for 10-15 minutes, or until the glaze has thickened slightly. Set aside.
  3. Thread the game meat, onion, and bell pepper onto the soaked wooden skewers.
  4. Season the skewers with salt and pepper, then place them on the preheated grill.
  5. Grill the skewers for 8-10 minutes, turning occasionally, until the meat is cooked to your desired doneness.
  6. During the last few minutes of grilling, brush the skewers with the marula glaze, allowing it to caramelize slightly.
  7. Remove the skewers from the grill and let them rest for a few minutes before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Grilling

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Fat
15g
Carbohydrates
20g

Supplies

Grill Small saucepan Wooden skewers

Tools

Grilling tongs Basting brush

Serving suggestions

Serve the Namibische Wildspieße mit Marula Glasur with a side of pap or mieliepap (maize porridge) and a fresh garden salad.

Tips & tricks

For an extra burst of flavor, sprinkle the skewers with chopped fresh herbs, such as parsley or cilantro, before serving.

Cost

$25