Feb. 24, 2009, Spitzkoppe, Namibia I sliced my knife through the crispy exterior. It cracked and then crackled back at me. I dug my fork in, lifted it to my mouth and tasted a small bit. It was the best tasting Eisbein I’ve ever had. In fact, it was the only Eisbein I’ve ever had. Eisbein, as you might imagine by the sound of it, is not traditional Nambian food. It’s grilled pork knuckle, a German dish. My meal, Sarah’s schneitzel and the restaurant we were eating at were a testament to the colonization of this part of Namibia by the Germans more than a century ago. We nibbled on the sauerkraut side dish and then took a slug of weisbier, a German wheat beer. We barely finished our dishes, but had just enough room for
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