Namibian Kapana

Name: Namibian Kapana
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6
Ingredients: 2 beef sirloin or boneless chuck steak, cut into thick strips; 1 neutral cooking oil; 1 1/2 fine salt, divided; 1 ground black pepper, divided; 1 ground coriander; 1 paprika; 1/2 cayenne pepper, or to taste; 3 medium ripe tomatoes, diced; 1 small yellow or red onion, finely diced; 2 green cabbage, finely shredded; 2 white vinegar or fresh lemon juice; 1 small fresh green chile, finely chopped, optional; 1 fresh parsley, chopped, optional

AuthorDanCategoryBeef, Main Course, NamibiaDifficultyBeginner

Street food of grilled beef cut into pieces, served with a tomato-onion salsa.

Namibian kapana beef strips cooking over an open grill

Yields6 Servings

Prep Time25 minsCook Time20 minsTotal Time45 mins

Kapana is traditionally grilled at open-air markets and served directly from the fire. A charcoal grill gives the most characteristic smoky flavor, but a very hot cast-iron grill pan also works. Keep the beef in large strips for grilling, then chop it just before serving. Nutrition is estimated per serving and excludes bread.

Ingredients

2 lbs beef sirloin or boneless chuck steak, cut into thick strips

1 tbsp neutral cooking oil

1 ½ tsp fine salt, divided

1 tsp ground black pepper, divided

1 tsp ground coriander

1 tsp paprika

½ tsp cayenne pepper, or to taste

3 medium ripe tomatoes, diced

1 small yellow or red onion, finely diced

2 cups green cabbage, finely shredded

2 tbsp white vinegar or fresh lemon juice

1 small fresh green chile, finely chopped, optional

1 tbsp fresh parsley, chopped, optional

Directions

Prepare a charcoal grill for high direct heat, or heat a cast-iron grill pan over high heat until very hot.

Pat the beef dry. Toss it with the oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Mix the coriander, paprika, cayenne, remaining salt, and remaining black pepper in a small bowl to make the kapana spice.

Combine the tomatoes, onion, cabbage, vinegar or lemon juice, green chile, and parsley. Toss well and set the salsa aside while the beef cooks.

Grill the beef in a single layer for 3 to 5 minutes per side, working in batches so it sears instead of steaming. Cook until browned outside and done to your preference.

Rest the beef for 5 minutes, then chop it into bite-size pieces. Sprinkle lightly with the kapana spice while the meat is still hot.

Serve immediately with the tomato-onion-cabbage salsa and the remaining spice on the side.