A homegrown haven of flavour

When DeDe’s Place first opened its doors in Okahandja on 9 October 2023, few could have imagined how quickly it would become one of Namibia’s most vibrant culinary destinations. Now, as the café and restaurant approaches its second anniversary, it stands as a testament to passion, creativity and community spirit. What sets DeDe’s apart is not just the food, but the philosophy behind it. Every dish is crafted from scratch, using fresh ingredients sourced from local farmers such as Belissima Veg and Herbs. Many of the herbs - fennel, chillies, spinach, thyme, rocket and mint - are grown right in the restaurant’s own hydroponic garden. With experience spanning two decades of hotel cooking at the Morgan Bay Hotel in South Africa, and a stint running a restaurant at Yellowwood Forest Resort, owner and chef DeDe brings a world of flavours to her Namibian tables. The menu is as eclectic as it is delicious: from English muffins and scones to kapana and oryx curry, from steaks to the restaurant’s famous 450g cheese-stuffed, bacon-wrapped burgers. Seasonal specials, inspired by the land and the market, keep diners coming back for surprises such as rocket and beetroot salad, kudu or eland steaks, and traditional potjies simmered over brick rocket stoves in the garden.Something tasty Safari groups often gather around these fires for dishes such as watermelon lamb bredie, beef goulash, biltong and mushroom hotpot, oxtail, or afval, while the staff create atmosphere by dressing in cultural attire and singing traditional Namibian songs.No visit is complete without sampling DeDe’s growing selection of homemade pies, with fillings such as smoky beef and bacon, eisbein and mustard, chicken á la king, spinach and ricotta, or vegetarian butternut curry. Samoosas, rustic breads, cakes to order, cupcakes, and finger platters further enrich the repertoire, with fresh artisan breads baked every Saturday from 02:00 - ciabattas, rye loaves, flatbreads, gluten-free options, and more. Puddings such as malva, Dutch apple tart, milk tart, and lemon meringue round out the weekend offerings. Beyond the menu, DeDe’s Place has become a cultural hub. Monthly “Around the World” evenings transform the restaurant into a celebration of global cuisine and décor, from Morocco to Mongolia, complete with three-course meals, themed music, and sometimes live entertainment.Event spaceThe garden serves as a venue for birthdays, christenings, hen parties, high teas and community gatherings, while special events such as paint-and-sip afternoons bring people together over food, art and conversation. The recently opened gift shop, launched on 2 August, extends the restaurant’s mission of community upliftment by showcasing local handcrafts, leatherwork, upcycled treasures, baked goods, and delicate handmade items from Namibian artisans. Of course, no editorial on DeDe’s would be complete without mention of the signature sauces and preserves. Made from homegrown or locally sourced ingredients, each jar tells a story: fennel and ginger preserve with pork chops, red onion and bacon jam with blue cheese and wine, fiery Snake Venom chilli sauce with cumin, garlic, and lemon or chunky Ring Sting relish bursting with chillies and spices. Seasonal jams and pickles - fig, apricot, pawpaw, or even makataan konfyt - line the shelves alongside kombucha, pestos, pâtés, dips and liqueurs.Diners can enjoy tasting baskets or sample them with their meals, from curry and vetkoek to burgers and baked breakfasts. At its heart, DeDe’s Place is more than a café. It is a living canvas of food, culture and community, grown from one woman’s passion and shared with everyone who walks through its doors.

A homegrown haven of flavour

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Republikein 2026-02-02

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A homegrown haven of flavour

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Republikein 2026-02-02

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