I am leaving Namibia and in a way very sad to be doing so. Namibia is an absolutely beautiful country with wonderfully diverse, well spirited, and warm people. Below is my collection of some of the best scenic photos I was fortunate enough to take while in country.
The Auas Rotaract club in Windhoek had a year end fun day for the children of Hope Village Namibia. We had 53 children join us at the Katatura Swimming pool for a day of swimming, jumping, dancing, laughing and some pleasant surprises.
This baby had some pretty good moves…
But our friend Pepe had them all beat. 
Santa Claus made an appearance!!!
Santa Claus scared some of the little ones. But they eventually warmed up to him. 
Santa brought gifts for all the children. 
The kids were so sweet that some of us wanted to take them home!!!
We had a small after party following the event. Kapana was served and devoured. Kapana is heavily seasoned barbecued meat. The kapana we ate was bought from the market, frozen at home, and reheated for the party. It was surpirisingly great!!!
Yes Kim’s birthday was in fact at the begging of this month. However she was so plagued with exams that the party had to be moved till month end. Lots of fun people and laughs last night!!
The Nice bar crew, these guys are great!!
A Springbokkie ready to be devoured. 2 parts mint liquor 1 part Amarula. Yum..
Making Traditional Southern African Roosterbrood
Posted by: Michael Paskevicius on November 27, 2008
Categories: Namibia
One of my favorite traditional Namibian (or Southern African) foods discovered in the last three years is Roosterbrood. I remember the first time I had it at a bbq. It had a fantastic consistency, slightly chewy, faintly sweet and salty. It was sliced in two and nicely buttered. It is simply a side dish to be served with meat, however I thought very highly of it from the start.
On my second last day here at the office my dear friend offered to give me a lesson in making Roosterbrood the traditional way. I plan to make it for some friends and family when I am back in Canada. Can it be made on a gas grill? That is what I will soon find out.
The following volume should make about 20 Roosterbroods.
1 kg of cake flour
I small package of instant dry yeast
1/4 cup of sugar
1 pinch salt
lukewarm water
Mix the flour, yeast, sugar, and salt together in a large bowl. Form a little pool on top and add a little bit of the lukewarm water. Knead the dough gradually adding more water as needed. 
Just like making any dough you want to get it mixed thoroughly and with the right consistency, not too wet and not dry. You should be able to form it in a ball and not have it stick to your hands. 
The dough should rise for about an hour. Ours doubled in volume. What really makes this bread special is that it is cooked slowly over a wood or coal bbq. In fact most bbq’s in this part of the world are done using this method. Having a bri or bbq is usually a family or social affair which takes the greater part of an afternoon or evening. I love using real wood for cooking, you can taste the difference in the food you cook. The only thing that drives me nuts is the smell on your clothes following a wood bri, it is fairly unpleasant.
You need to do the usual preparation of your fire and bring it down to nice coals. As mentioned earlier I do plan to give this a try on a gas grill when I am home. Break off a piece of dough and roll it into a ball just smaller than a tennis ball. Then flatten it out and lay it directly on the grill. 
Make sure they are arranged in a straight line, this is very important according to Derrick. 
When they are fairly browned on the bottom you can flip them over. You should see them starting to rise. 
Once they brown on both flat sides, you can start to roll them on the narrow side. They can lean on each other for support. 
It is hot on this grill, and I more than once burned my hands moving the roosterbroods around on the grill. You have to be quick like Juanita, or use a set of good quality tongs. 
Success!!! 
I made a pretzel as well, just for fun. 
Just like a proper steak, you want to get nice grill lines on the bread. Looks beautiful to me!
Saying Goodbye to the Namibian Coast
Posted by: Michael Paskevicius on November 24, 2008
Categories: Namibia
During my stay in Namibia I frequently took trips to the coast, typically for rest and relaxation. If you have been following this site you certainly know how often this has been. I aimed for the sea every two or three months. It is hard to imagine that I will not soon be heading down that lonely road across the desert to a place that has become so special to me.
Here is my last set of coastal pictures for 2008 and possibly some time.
The famous Raft restaurant in Walvis Bay.
Enjoying the calm waters yet extreme winds of Walvis Bay.
Fishing vessels spotted while out at sea on a boat trip.
Dolphins
This boat has been completely taken over by birds. It was eerily quiet as we approached. Very Hitchcock’esque.
An exceptionally bitey seal boards the boat!!!
Walvis Bay oil exploration is presumably starting sometime soon.
The little boat at left tows the rig at 5km an hour.
The South Western African Coast will always hold a very special place in my heart.
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