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Namibian kapana grilled beef with tomato, onion, and chili salsa.

Namibian Kapana

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Hot grilled beef chunks served with a bright tomato, onion, and chili salsa.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Namibian
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Kapana
  • 1 1/2 lb beef sirloin or rump steak cut into 1-inch chunks
  • 1 tbsp neutral oil
  • 1 tsp fine salt plus more to finish
  • 1/2 tsp black pepper
Tomato Salsa
  • 3 medium ripe tomatoes diced
  • 1/2 medium white onion finely diced
  • 2 medium green chilies thinly sliced
  • 1/4 cup fresh cilantro chopped
  • 1 tbsp lemon juice
  • 1/4 tsp fine salt

Equipment

  • Outdoor grill or cast-iron grill pan
  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Tongs

Method
 

Make the salsa:
  1. Combine the tomatoes, onion, chilies, cilantro, lemon juice, and salt in a bowl. Rest for 10 minutes so the flavors combine.
Grill the beef:
  1. Heat a grill or cast-iron grill pan until very hot. Toss the beef with oil, salt, and pepper.
  2. Grill the beef in a single layer, turning occasionally, until browned outside and cooked to your preferred doneness, 6 to 8 minutes for medium.
  3. Transfer to a board and rest for 5 minutes. Chop any larger pieces into bite-size chunks.
Serve:
  1. Pile the hot beef onto a plate or butcher paper and serve immediately with the tomato salsa and extra salt on the side.

Nutrition

Calories: 410kcalCarbohydrates: 12gProtein: 43gFat: 22gSaturated Fat: 7gCholesterol: 120mgSodium: 670mgFiber: 3gSugar: 7g

Notes

  • A very hot cooking surface gives the beef its characteristic browned edges.
  • Make the salsa shortly before serving so it stays fresh and textured.