Namibia Positions Gastronomy as a New Pillar of Its Tourism Offering
Namibia is broadening its tourism proposition beyond landscapes and wildlife, with the Namibia Tourism Board (NTB) increasingly positioning food culture as a distinct driver of visitor engagement. Speaking to VoyagesAfriq, NTB Chief Executive Officer Zebulon Chicalu described gastronomy as a "natural extension of destination marketing," citing the country's diverse culinary heritage - spanning mahangu porridge from the north, Atlantic oysters from Walvis Bay and Lüderitz, premium rangeland beef, game meats such as springbok and oryx, and indigenous ingredients including Marula and mopane worms - as the foundation of a compelling and differentiated food story.
The NTB is working with regional tourism stakeholders, hospitality establishments and local communities to develop culinary experiences including farm visits, cultural festivals, markets and food-focused itineraries, with the aim of extending tourism's economic benefits across the wider supply chain. Chicalu identified product development, skills development and stronger international promotion as priorities over the next five to ten years, noting that international media and trade partners have responded positively to the quality and provenance of Namibian ingredients. For a destination already strongly associated with conservation and responsible land use, gastronomy presents a natural opportunity to deepen the visitor experience while creating broader economic value for local producers and communities.
Source: VoyagesAfriq
