Cuisine Collection
San people
8 cooking techniques originating in San people, each with structured science, sensory profiles, and signature preparations.
Insect Fat Rendering
A traditional method of extracting fat from edible insects, such as mopane worms, through slow heating or rendering. The…
San Bushman Ash Baking
A traditional method of baking tubers and wild melons directly in wood ash, which imparts a smoky flavor and helps retai…
Cow Dung Roasting (Botswana)
Cow dung roasting is a traditional method of cooking meat in Botswana, where the meat is wrapped in cow dung and roasted…
Tsamma Melon Pit Cooking
A traditional pit-cooking method where wild tsamma melons (Citrullus lanatus) are buried in hot sand and ash to concentr…
Desiccation via Ant Nest (Namibia)
A traditional method of drying meat or berries by utilizing the natural behavior of aggressive ants. The food items are …
Watermelon Seed Paste (Namibia, Botswana)
A rich, nutty paste made from roasted and ground watermelon seeds, used to thicken and flavor dishes.
Crocodile Bile Braising Liquid
A traditional braising liquid made from diluted crocodile bile, used primarily for its tenderizing and antimicrobial pro…
Bushman Earth Oven
The Bushman Earth Oven is an ancient slow-cooking technique used by the San people to prepare game meat. The method invo…