0:00:36 > 0:00:37'For years,
0:00:37 > 0:00:40'Dave and I have been waving goodbye to Cumbria and Newcastle,
0:00:40 > 0:00:42'heading off on a quest for great food.
0:00:42 > 0:00:47'And this was one place we'd always wanted to go.
0:00:47 > 0:00:50'It's the scale of Namibia that first strikes you.
0:00:50 > 0:00:54'Three times the size of Britain but only a thirtieth of the population.
0:00:54 > 0:00:58'But to get a real sense of the place, you need something a bit special.'
0:00:59 > 0:01:02SPEECH INAUDIBLE
0:01:03 > 0:01:07'We love good food.
0:01:07 > 0:01:10'And one thing we always like to get our hands on is game.
0:01:11 > 0:01:15'It might seem strange to the rest of us but these aren't endangered species.
0:01:15 > 0:01:17'This is just what people eat.'
0:01:18 > 0:01:19Yes!
0:01:23 > 0:01:27We're flying! Woo!
0:01:27 > 0:01:32'The sand dunes of the Namib Desert are some of the biggest and most beautiful in the world
0:01:32 > 0:01:35'and to see them from the air was incredible.
0:01:35 > 0:01:38'Nestling among them was our first port of call.
0:01:38 > 0:01:41'A strange seaside town of Swakopmund.
0:01:42 > 0:01:47'A hundred years ago, Namibia was a German colony.
0:01:47 > 0:01:51'We didn't know quite what to expect on our first ride through Africa but we didn't expect this.
0:01:51 > 0:01:55'If it wasn't for the palm trees, you could be in Bavaria.
0:01:55 > 0:02:00'Peter's Antiques is a bit of an institution in Swakopmund.
0:02:00 > 0:02:04'It's full of relics of Namibia's German colonial past.
0:02:04 > 0:02:07'As well as some African tribal pieces.
0:02:07 > 0:02:12'And Peter himself is the author of a Namibian cookbook.'
0:02:12 > 0:02:14OK, now look here.
0:02:14 > 0:02:17And here my favourite is the puffotter.
0:02:17 > 0:02:21This is quite a difficult thing
0:02:21 > 0:02:24first to catch a puffotter in the field.
0:02:24 > 0:02:28Make quite sure that you knock the head off.
0:02:28 > 0:02:33- Yes.- And then you actually fry it in a pan.
0:02:33 > 0:02:36And it tastes like a chicken breast.
0:02:36 > 0:02:39And on your travels through the country, if you find a puffotter,
0:02:39 > 0:02:44take my cookbook along and have a Namibian delicacy.
0:02:44 > 0:02:47Well, if we come across a puffotter, I'm sure it will come in handy.
0:02:47 > 0:02:49I think I'll be going the other way.
0:02:49 > 0:02:52I hate snakes, I hate them.
0:02:52 > 0:02:56- Eating it wouldn't be the first thing to come to mind, would it?- No.
0:02:56 > 0:02:58THEY LAUGH
0:02:58 > 0:02:59Definitely not. Wow!
0:02:59 > 0:03:03'We decided to give puffotter a miss for the time being
0:03:03 > 0:03:07'and load up with some real game meat at Jan the butcher's.'
0:03:08 > 0:03:11- What's this one, Jan? - This one is oryx.
0:03:11 > 0:03:15- This is kudu. The bigger one is kudu.- The darker one is kudu.
0:03:15 > 0:03:17And the lighter one is oryx.
0:03:17 > 0:03:23- So does the kudu, Jan, does that come from your farm?- Yes, it's from my farm near Kalkfeld.
0:03:23 > 0:03:25That leg over there,
0:03:25 > 0:03:30the first one and the meat over here, it's from that kudu.
0:03:32 > 0:03:34It's proper free-range meat.
0:03:34 > 0:03:39Fat free, organic as you like. You've got the fat where you want it.
0:03:39 > 0:03:42I think that in some ways it's nicer that venison.
0:03:42 > 0:03:46And that flavour's maintained in that fat as well - I like fatty meat
0:03:46 > 0:03:51because it...mmm! It's moist and it's tasty. It's lovely.
0:03:55 > 0:03:57Whoa!
0:04:12 > 0:04:16'A barbie always tastes better if you can find a bit of beach.
0:04:16 > 0:04:21'There's a great tradition in Southern Africa of combining meat with fruit,
0:04:21 > 0:04:23'sometimes known as Cape Malay cuisine.
0:04:23 > 0:04:26'It's one of the things we wanted to have a go at.'
0:04:28 > 0:04:32- This is a proper place for a barbeque, isn't it?- Yeah.
0:04:32 > 0:04:33Maybe a tad extreme.
0:04:33 > 0:04:35THEY LAUGH
0:04:35 > 0:04:38- When have we ever been shy?- No.
0:04:38 > 0:04:41As me mother used to say "Shy bairns get nowt."
0:04:41 > 0:04:46We're doing a proper African game barbeque.
0:04:46 > 0:04:49All the food we're cooking is readily available in Africa.
0:04:49 > 0:04:52It's not freaky - it simply is here
0:04:52 > 0:04:54and we've found it to be rather good.
0:04:54 > 0:04:58We're gonna kick off, we're doing a crocodile satay.
0:04:58 > 0:05:02Crocodile - it's a lovely fillet. It's not a scary meat.
0:05:02 > 0:05:08It's like somewhere between a good firm fish, like sea bass or monkfish, and chicken.
0:05:08 > 0:05:10and crocodile works really well as a satay.
0:05:10 > 0:05:14I mean you could use prawns, chicken, pork or beef
0:05:14 > 0:05:17but the crocodile's perfect. It's somewhere in between
0:05:17 > 0:05:19and we'll show you how to prepare it.
0:05:19 > 0:05:22First off, get your crocodile fillet
0:05:22 > 0:05:27strip it up and then cut it into chunks.
0:05:29 > 0:05:34Do you know, I met a bloke once in Costa Rica
0:05:34 > 0:05:36and he was wrestling a crocodile.
0:05:36 > 0:05:38- No!- He could wrestle a crocodile - I saw it.
0:05:38 > 0:05:43He said that the secret in wrestling crocodiles is you have to let them have the first snap.
0:05:43 > 0:05:45Because all the power's in that.
0:05:45 > 0:05:47And they've got nothing there.
0:05:47 > 0:05:52So what to do is, you could jump in the river and it'd go - mmph!
0:05:52 > 0:05:55and while it was like that, he grabbed the crocodile's snout,
0:05:55 > 0:05:57- and bind it shut.- What with?
0:05:57 > 0:06:00- Like a leather thong.- Steady!
0:06:00 > 0:06:03- Like a shoelace, not...- Ah!
0:06:03 > 0:06:06He was a hard man.
0:06:06 > 0:06:09Well, I'm doing a satay sauce.
0:06:09 > 0:06:12You know what satay is. Everyone's eaten it before.
0:06:12 > 0:06:15You have peanut butter and we'll put in some cashew nuts.
0:06:15 > 0:06:20And then Scotch bonnet chillies and we're chopping those as well,
0:06:20 > 0:06:25and some soy and a little bit of lemon juice
0:06:25 > 0:06:27and some pineapple juice maybe.
0:06:27 > 0:06:30and we're gonna put it in this.
0:06:32 > 0:06:34Which is called a potje.
0:06:34 > 0:06:38It's a three-legged... You get them bigger than this, I do have to say.
0:06:38 > 0:06:40Dave calls them a missionary pot.
0:06:40 > 0:06:42THEY LAUGH
0:06:42 > 0:06:47They'd be a midget missionary. Snow White and the seven missionaries.
0:06:47 > 0:06:49We saw that once on video.
0:06:49 > 0:06:51THEY LAUGH
0:06:53 > 0:06:55I'm now ready to marinate my kebabs.
0:06:55 > 0:06:59I've got some lemon juice, little bit of soy sauce, some chopped garlic
0:06:59 > 0:07:02some salt, some fresh ground black pepper
0:07:02 > 0:07:05again just to give it some more bite a little bit of Tabasco.
0:07:05 > 0:07:09I'll finish off with some olive oil. Quite liberal so it's on my stick.
0:07:09 > 0:07:10Just to tenderise the croc a bit.
0:07:12 > 0:07:16And that's the marinade or "marin-ad" finished.
0:07:16 > 0:07:20We'll just leave that for a bit while Si's satay sauce cooks.
0:07:21 > 0:07:28Now, what's great about this and for a barbeque is you just stick it all in at once - it's great.
0:07:28 > 0:07:32But you have to heat it and it has to heat through.
0:07:32 > 0:07:36And you need to mix it on the heat, so on the barbeque
0:07:36 > 0:07:41get it mixing and then it becomes a lovely, lovely texture
0:07:41 > 0:07:42and a real nice sauce.
0:07:42 > 0:07:44BARBEQUE CREAKS
0:07:44 > 0:07:48Ooh, sounds like the Gates of Mordor, that, didn't it?
0:07:48 > 0:07:50THEY LAUGH
0:07:54 > 0:07:58- Oh, look at them.- Oh, hey.- It's never like this at the Connaught.
0:07:58 > 0:08:00THEY LAUGH
0:08:04 > 0:08:08No good grind's complete without a burger.
0:08:08 > 0:08:12Ours is different - because it's Africa, we're making zebra burgers.
0:08:12 > 0:08:16Zebra's quite a lean meat - a bit like venison
0:08:16 > 0:08:19and for burgers, you need to get some fat into it
0:08:19 > 0:08:24so whilst I'm mincing my zebra, I'm mincing up some nice fatty smoked bacon with it.
0:08:24 > 0:08:32It might seem odd using zebra in a burger but zebra is a freely available game meat in Africa.
0:08:32 > 0:08:36It's good stuff and personally, I like to know what goes in my burger.
0:08:36 > 0:08:40What I'm doing is I'm stripping thyme here.
0:08:40 > 0:08:44So what we have here in chopped fine loveliness,
0:08:44 > 0:08:47we've got some garlic, we've got some chilli,
0:08:47 > 0:08:53em, of sorts. Chilli's really weird here. Anyway, we've got onion and thyme.
0:08:53 > 0:08:56And you chop it really finely
0:08:56 > 0:09:02so when Dave's finished, when Dave's finished with the zebra,
0:09:02 > 0:09:06we stick it all in one pot, give it a big mush.
0:09:06 > 0:09:10Add loads of salt, loads of pepper. Little bit of Tabasco.
0:09:10 > 0:09:12And that's when the kids get involved
0:09:12 > 0:09:14Get it all in a bowl, get the hands in it.
0:09:14 > 0:09:18Get their hands washed and get them to squish it all up
0:09:18 > 0:09:23so the onion and the chilli and the thyme all go together with the mincemeat.
0:09:25 > 0:09:32'To prevent a total meat overload, you need something for the vegetarians at the barbie as well.'
0:09:32 > 0:09:39Gem squash with mozzarella, garlic, olive oil,
0:09:39 > 0:09:42and the much maligned celery leaves.
0:09:42 > 0:09:47It's really easy. You put all the ingredients that I've just mentioned, into the gem squash,
0:09:47 > 0:09:50you wrap it in tin foil and you stick it on the barbeque.
0:09:50 > 0:09:55You wait, it all melts. It's a cornucopia of loveliness and then you eat it.
0:09:55 > 0:09:57It takes about...
0:09:57 > 0:09:59BANGING
0:09:59 > 0:10:03Ten minutes. Oh, dear. What..? What you doing, man?
0:10:03 > 0:10:05Oryx!
0:10:08 > 0:10:10Oryx is like a big antelope - woo!
0:10:10 > 0:10:12HE LAUGHS
0:10:12 > 0:10:14Again, it's the fruit and meat vibe.
0:10:14 > 0:10:19I've got my oryx fillets which I've cut from a sirloin.
0:10:23 > 0:10:25Beat them flat cos I want them tendered.
0:10:25 > 0:10:30If you're eating meat, you don't want exercise, it's just got to happen.
0:10:30 > 0:10:36Into my pestle and mortar, I've got blue cheese and cranberry sauce.
0:10:43 > 0:10:45Season your fillet.
0:10:47 > 0:10:49Crushed pepper.
0:10:49 > 0:10:54Bit of sea salt, not too much remember cos blue cheese is a salty beast.
0:10:54 > 0:10:58Then spoon in - that's lovely, actually -
0:10:58 > 0:11:02a dollop of the blue cheese and cranberries.
0:11:02 > 0:11:05This is a taste sensation.
0:11:05 > 0:11:07It would work brilliantly with venison.
0:11:07 > 0:11:12Spread it out. Look at that. Not too much.
0:11:12 > 0:11:14Don't want to kill the mother.
0:11:14 > 0:11:17And just make a roly-poly
0:11:17 > 0:11:20Of course the logic is when we cook this
0:11:20 > 0:11:24the outside's gonna be black and the inside's gonna be quite rare.
0:11:24 > 0:11:29But the cheese and cranberries are gonna bubble up inside and go through the whole thing.
0:11:29 > 0:11:32Look at that. Well, must get banging.
0:11:39 > 0:11:42'Meanwhile, our crocodile satay was ready for a nibble.'
0:11:42 > 0:11:48- It's gorgeous. We've really... - HE LAUGHS
0:11:51 > 0:11:53- Zebra burgers.- They look lovely.
0:11:53 > 0:11:55Great!
0:11:55 > 0:11:59The beauty of it is you get the nice stripes across.
0:11:59 > 0:12:02Here you are, Si, my oryx rolls.
0:12:02 > 0:12:04Thanks, mate. Look at these.
0:12:04 > 0:12:06Superb!
0:12:12 > 0:12:14Superb!
0:12:16 > 0:12:21- Fantastic! Look at that.- Oh, hey, man.- Out of Africa.
0:12:23 > 0:12:26These look perfect, absolutely perfect. That looks beautiful.
0:12:26 > 0:12:28It does, it looks brilliant.
0:12:30 > 0:12:33- Think we can eat this, then? - I think so.
0:12:33 > 0:12:36I think we might be able to.
0:12:36 > 0:12:37Longleat on a platter.
0:12:37 > 0:12:39THEY LAUGH
0:12:40 > 0:12:41Oh, look at that meat.
0:12:41 > 0:12:44- There you are.- Thanks, mate. This is the oryx, Dave, yeah?
0:12:44 > 0:12:46- Yeah.- Excellent.
0:12:50 > 0:12:57Oh. Tender. Tenderer than Elvis Presley when he's getting all romantic.
0:13:02 > 0:13:07- Hoo-oo!- Oryx.- It didn't die in vain. - Oh, hell, no.- No.
0:13:07 > 0:13:10Come on, Kingy. Surf's up.
0:13:10 > 0:13:12THEY LAUGH
0:13:12 > 0:13:14What's down here?
0:13:14 > 0:13:15Oh, hey, man.
0:13:15 > 0:13:21'After a feast like that, we thought we'd better try a bit of exercise.'
0:13:30 > 0:13:32BOTH: Whoa!
0:13:38 > 0:13:42Subtitles by Red Bee Media Ltd
0:13:42 > 0:13:45E-mail subtitling@bbc.co.uk