Kalembula Tacos

Ingredients

In the original Namibian dish, kalembula is typically made with dried meat and served with porridge or bread. In this Mexican adaptation, the kalembula is marinated in Mexican spices and served in tortillas as tacos. The flavors are adjusted to incorporate the bold and spicy elements of Mexican cuisine, while still maintaining the essence of the traditional Namibian dish. We alse have the original recipe for Kalembula, so you can check it out.

• 500g (1.1 lb) kalembula (dried meat) 500g (1.1 lb) kalembula (dried meat)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• Salt and pepper, to taste Salt and pepper, to taste
• 8 small tortillas 8 small tortillas
• 1 avocado, sliced 1 avocado, sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 28g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Soak the kalembula in water for 2 hours to rehydrate. Drain and set aside.
2. 2.
   Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the rehydrated kalembula to the skillet and cook for 5-7 minutes, until it becomes tender.
4. 4.
   Sprinkle the ground cumin, paprika, chili powder, salt, and pepper over the kalembula. Stir well to coat the meat evenly with the spices.
5. 5.
   Warm the tortillas in a dry skillet or microwave.
6. 6.
   To assemble the tacos, place a spoonful of the kalembula mixture onto each tortilla. Top with sliced avocado and garnish with fresh cilantro.
7. 7.
   Serve the Kalembula Tacos with lime wedges on the side for squeezing over the tacos.

Treat your ingredients with care...

• Kalembula — Make sure to soak the dried meat in water for 2 hours to rehydrate it before cooking. This will ensure it becomes tender and easier to eat.

Tips & Tricks

• If you can't find kalembula, you can substitute it with beef jerky or any other dried meat of your choice.
• Customize your tacos by adding your favorite toppings such as diced tomatoes, shredded lettuce, or a drizzle of hot sauce.
• For a smoky flavor, grill the tortillas before assembling the tacos.
• If you prefer a milder spice level, reduce the amount of chili powder or omit it altogether.
• Leftover kalembula can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Kalembula Tacos with a side of Mexican rice and refried beans for a complete and satisfying meal. Garnish with extra lime wedges and fresh cilantro for added freshness.

Presentation advice

Arrange the tacos on a platter, garnish with sprigs of fresh cilantro, and serve with lime wedges on the side. The vibrant colors of the avocado and salsa will make the dish visually appealing.