Kapana

Cut the beef into bite-sized cubes of about two centimetres, trimming away any excess sinew but leaving some fat for flavour. Place the cubes in a bowl and season generously with salt, black pepper, chilli powder, and garlic powder, tossing to coat evenly.

Heat the vegetable oil in a large heavy skillet, flat-top griddle, or braai pan over very high heat until the oil is shimmering and just beginning to smoke. The extremely high heat is essential to achieve the characteristic seared exterior of authentic kapana.

Add the seasoned beef cubes to the hot surface in a single layer without overcrowding. Cook without moving for two to three minutes until a deep brown crust forms on the bottom, then flip each piece and sear the other side for another two minutes.

While the meat cooks, prepare a quick fresh salsa by dicing tomatoes and onions finely and seasoning with salt, chilli, and a squeeze of lime. This raw relish is the traditional accompaniment that cuts through the richness of the grilled beef.

Continue cooking the beef, turning occasionally, until all sides are deeply charred but the interior remains slightly pink and juicy, about six to eight minutes total. The meat should have a smoky, slightly spicy crust with a tender, succulent centre.

Transfer the sizzling beef cubes to a serving plate or directly onto pieces of newspaper in the Namibian street food tradition. Serve immediately with the fresh tomato-onion salsa, chilli sauce, and salt on the side for dipping each piece.