Under the Kalahari sun- Finding comfort in faith and simple food.

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After weeks of fast-paced cityscapes, long flights, and the ever-present hum of a world that never slows down, we are finally back where we belong. The Kalahari is where we find ourselves, under the vast African sky, surrounded by the red sands of the Kalahari and endless horizons.

But this time, the land greets us with silence. The air is dry, the sky vast and unyielding, and the earth—cracked and thirsty—longs for relief. The drought has tightened its grip, pressing down on both man and beast.

Yet, even in this barrenness, we hold onto hope.

We pray for rain—the life-giving water that will soak deep into the soil, bringing renewal and abundance. We trust in the faithfulness of our God, believing that soon, the winds will carry the scent of fresh rain, and the land will be transformed.

This is the rhythm of the Kalahari—seasons of waiting, seasons of blessing. And through it all, we remain steadfast, knowing that the One who created this land has never failed it.

We wait. We trust. And we believe that the rain will come.

Be glad, people of Zion, rejoice in the LORD your God, for He has given you the … rains because He is faithful. He sends you abundant showers … as before.- Joel 2:23

And in our Kalahari Kitchen, we embrace what this season offers. The heat calls for food that refreshes, that brings relief in its own small way—cool, crisp, and simple. I just love Jamie Oliver’s Spinach and Cranberry Salad (recipe on next page) – light, vibrant, and packed with flavour. Ingredients are easily available and it pairs beautifully with any protein on a hot summer day.

So toss together this delicious salad, pour something cold to drink, and set the table outside. Even in the heat, even in the waiting, there is beauty in coming together—sharing food, conversation, and faith that the rains will come. – Aldalene

Read more: Under the Kalahari sun- Finding comfort in faith and simple food.

Spinach and Cranberry Salad

INGREDIENTS

  • 1 tablespoon butter
  • 3/4 cup almonds blanched and slivered
  • 1 pound baby spinach
  • 1/2 to 1 cup dried cranberries
  • 2 tablespoons sesame seeds toasted
  • 1 tablespoon poppy seeds
  • 1/2 cup white sugar
  • 2 teaspoons red onion minced or thinly sliced
  • 1/4 teaspoon paprika
  • 1/2 cup white wine vinegar
  • 1/2 cup vegetable oil
  • 1 T soya sauce

INSTRUCTIONS

  • In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
  • In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil.
  • In a large bowl, combine the spinach with the toasted almonds and cranberries and toss with the dressing.

Notes: I do not use all the dressing. Place remaining dressing in a glass bottle and place in fridge for later use.

Laughter is brightest in the place where the food is. – Irish Proverb

Kalahari Kitchen Summer Renewal: Labneh Dip Recipe

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It’s as if summer has a knack for sneaking up on you in the Kalahari. One moment, you’re still savouring the last remainder of a chilly, dry season, and the next, the savannah desert transforms overnight into a blazing expanse of warmth.

I’ve called Namibia home for over twenty years, and every year without fail, I find myself caught off guard by the sudden shift in seasons. It’s a curious phenomenon—an abrupt change that defies all predictions… and with it comes an almost palpable expectation in the air.

It’s as if the Kalahari is holding its breath, waiting for the sky to break and release the rains that will bring change and renewal. The sense of anticipation is powerful. Summer has arrived, not with a gradual build-up but with a decisive, unwavering presence that is both startling and exhilarating.

Isaiah 43:19 (NIV)
“See, I am doing a new thing! Now it springs up; do you not perceive it? I am making a way in the wilderness and streams in the wasteland.”

There is also a shift in my Kalahari kitchen. Gone are the hearty, warming dishes of the cooler months. In their place, I find myself reaching for lighter, refreshing options that can help beat the heat. I make room for fresh produce, the winter menu transforming into a celebration of vibrant flavours and textures, reflecting the season’s promise of renewal and lightness.

The transition to lighter, fresher dishes lets us savor the simple pleasures of the season. Labneh, with its rich, creamy texture, pairs beautifully with the juicy, roasted tomatoes that are now in abundance. Together, they create a dish that’s both refreshing and satisfying. It has become my new go-to appetizer or snack when Janneman and I relax under the camelthorn trees, watching the sun set in the west. Paired with a slice of crusty bread or toasted pitas, this combination offers the perfect balance of flavours and textures—ideal for a summer snack or light meal.

What is labneh?

Labneh is a soft cheese made by straining yogurt, allowing all the whey to separate and leaving soft curds behind. The longer you allow the yogurt to strain, the firmer your labneh will be. For this recipe I wanted to have a smooth, spreadable consistency so I didn’t leave the yogurt to strain for too long but you could leave it overnight in the fridge if you wanted a more cream cheese-like consistency.

How to eat labneh

I love serving it this way, topped with tomatoes and served with crusty bread or pita bread as a simple appetizer.

However, it can be used in the same way you would use cream cheese or soft goat’s cheese. As a dip for vegetables, spread on sandwiches. You could also serve it with fresh honey and fruit for a delicious breakfast (just leave out the pepper). The characteristics of this labneh recipe with confit tomatoes are so compelling that you’ll find yourself making it repeatedly. Enjoy this easy labneh recipe and embrace the vibrant flavours of summer and make each dish uniquely yours!

With love from my Kalahari kitchen, Aldalene

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Until you come home
I’m waiting for Christmas with you

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I cannot wait for this week! Lorene is writing her last school exam (ever!) and we are packing the car to head south… vacation time. After a year of restrictions, lockdowns,closed borders and not seeing loved ones, we are taking the dreaded Covid test and driving down to Cape Town for our summer and Christmas holiday.

I can already feel my mother’s hug and see my dad’s tears. I can already hear the bubbling excitement of cousins reunited, the crashing of waves outside my bedroom window…I can already feel the salty sea breeze on my face and the white sand under my toes. I am so ready!

Memories are made when gathered around the table.

The rusks are baked, the Rocky roads are made and the Christmas menu is planned. I am so excited to set my Christmas table and have my family gathered together on Christmas Eve. To set the stage for creating new memories, celebrating new and old traditions and honoring our Lord and Savior. I am looking forward to lighting the fairy lights and candles around the house and seeing the shadows dance on my children’s faces. To listen to Christmas carols ring out this special season. Because we are home…we belong.

I belong because I am loved….Yes! I have a Reason to celebrate life. He is my Reason. He is my Immanuel… despite these unprecedented. uncertain and unknown times… my God with us, now here in 2020.

So with much excitement and thankfulness, I am ready. Ready for Christmas and ready to create a home away from home this summer Ready to spoil my loved ones with a celebratory environment and an easy and delicious festive menu. Roast Lamb with some beautiful sides and then of course dessert.

My sides will be quick salads full of colour and flavor. It is summer and the days are long and warm, so what is better than a succulent roast lamb with this beautiful Cranberry and Spinach Salad. All the preparations are done beforehand and you toss the homemade dressing just before serving. I assure you it will be a great accompaniment to your Christmas table. A salad that balances sweet and sour with a good crunch from almonds and sesame seeds. Beautiful, easy and delicious.

Recipe page 2.

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Thanksgiving is a Word of Gratitude.

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We are midway into Lorene’s final exams. Days, schedules and shopping lists are full and time is running through our fingers. So many to-do lists and so little time. But today I am taking a deep breath and taking the time to give thanks. To wake up to the wonder of the small every day things… the wonder of life.

I love the American Thanksgiving celebrations. It is not a holiday we celebrate (nationally) here in Namibia but it has become a reminder to us as a family to take time to be thankful. To highlight a day on our calendar to say ‘Thank you’. Even in a year with so many challenges, disappointments and cancellations, there is so much to be thankful for!

Deep joy is only really found at the table of thanksgiving.

Ann Voskamp

In 1621, the Plymouth colonists and Wampanoag Native Americans shared an autumn harvest feast that is acknowledged today as one of the first Thanksgiving celebrations in the colonies . And since the time of Abraham Lincoln, Thanksgiving had been celebrated on the last Thursday of the month. What a rich history and beautiful reminder to live a thankful and grateful life. We love sharing in our American and Canadian friends’ celebration of this day.

As a day of Thanksgiving and Praise to our beneficent Father who dwelleth in the Heavens. And I recommend to them that while offering up the ascriptions justly due to Him for such singular deliverances and blessings, they do also, with humble penitence for our national perverseness and disobedience, commend to His tender care all those who have become widows, orphans, mourners or sufferers in the lamentable civil strife in which we are unavoidably engaged, and fervently implore the interposition of the Almighty Hand to heal the wounds of the nation and to restore it as soon as may be consistent with the Divine purposes to the full enjoyment of peace, harmony, tranquility and Union.

Abraham Lincoln, 1863

The centerpiece of a contemporary Thanksgiving in the United States is a large family meal, generally centered on a large roasted turkey. It is served with a variety of side dishes which vary from traditional dishes such as mashed potatoes, stuffing, Brussel sprouts, cranberry relish and pumpkin pie. This Namibian girl will be sharing with you a delicious, easy cranberry relish that you can serve with your show stopper turkey. Turkey is not a meat you will find in our Namibian stores or on our dinner tables ( even during the festive season), so I will be serving this beautiful cranberry relish with a baked brie cheese and some crackers. However you want to serve it, I assure you this colorful cranberry accompaniment will appeal to all joined around your laden Thanksgiving table. Recipe page 2

So, with a week to go, may this Thanksgiving be more than just a day where we eat too much and strategize our Black Friday sales plan of attack. May the next week of preparing a bountiful meal with family and friends, creating a day of festive celebrations,give you enough reason to stop, breath and be thankful. Remember, giving thanks isn’t a practice reserved for a single day each year. It has deeper spiritual significance and benefits that ring true long after the leftovers are consumed. Even in a year like 2020, we have reason to say ‘ Thank You’.

For food in a world where many walk in hunger, faith in a world where many walk in fear, friends in a world where many walk alone. We give you thanks, Oh Lord. Amen.

—From Seven Days in Utopia, directed by Matthew Dean Russell
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Well Kneaded Therapy…with a Touch of Pumpkin

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We are already in middle October. We’re two months away from Thanksgiving. We’re so close until the start of another year. Can we pause for a moment? Some days it feels like I am still stuck in the month of March, before Covid-19 entered our world. Now Christmas decorations line the grocery aisles and everywhere I turn to on social media,there are pumpkins of different colors, shapes and forms. And every recipe on Facebook, Instagram and Pinterest hero’s the pumpkin!

I just want to stay home, take a deep breath and make the time to cook homey food, homemade from scratch. Yes, cooking or baking something that requires my full attention… my love and care. I am a big fan of homemade bread. I love to bake it and I love to eat it ( fresh out of the oven). The process of kneading and working the dough is both a thrill and therapy and brings a big smile to my face! So today I am adding some mashed pumpkin to my bread dough. Yes, if you can’t beat the pumpkin movement…join them! ( Also see my delicious Pumpkin Pie recipe for more pumpkin inspiration.)

Peeling these warm pumpkin dinner rolls off one another is such a satisfying feeling, and slathering butter on the warm rolls and watch it melt, ahhhh. What is not to love?

Good bread is the most fundamentally satisfying of all foods;and good bread with fresh butter, the greatest of feasts.

James Beard

These pretty little (decently sized, actually) bread rolls are a perfect accompaniment to any meal… whatever it is you are cooking this season, the seasonal sage-squash combo just can’t be beat.

Whether you’re dipping them in gravy, using them to scoop up mashed potatoes, or simply spreading them thickly with the sage butter and a sprinkle of flaky sea salt as an after dinner snack, they’re utterly delicious pumpkin perfection. A bread roll that’s melt in your mouth good…and oh so impressive. Great for any night of the week from Sunday night supper to an upcoming fall dinner with friends. You can’t go wrong with these soft rolls.

So set out the time and roll up your sleeves. Bread- like real love- takes time, cultivation, strong loving hands and patience. Well kneaded ( excuse the pun) therapy in times like these.

Recipe page 2.

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