Meet The HIMBA - The most beautiful people in Africa

The Himba people are descendants of a group of Herero herders,they are normadic pastoralists kaokoland area of Namibia. The Himba women are noted for their hairstyles and traditional jewellery.The Himba wear lot of leather jewelry. They often combine it with shells. Western style of fashion appears too but only on men. Both men and women walk topless. They wear skirts or loincloths made of animal skin. Adult women wear beaded anklets. They are used to protect them from snake bites. Both boys and girls are circumcised before reaching puberty. During the circumcision boys should be silent and girls are encouraged to scream. The Himba believe that this act makes them ready for wedding. As soon as the girl is born, her future husband is decided. They get married when the girl is between 14 and 17 years old.

Himba women have a special way to make them smell nice,they slowly burn aromatic plants and resins and they use the smoke created to perfume and clean themselves.

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click here to watch a video of the Himba people

HOW TO PREPARE ALGERIAN KEFTA (Meatballs)

This  simple meatball dish is delicious,rich and fresh.

RECIPE :

1 pound lean ground beef
4 cloves garlic, minced, divided
1/4 cup finely chopped onion, divided

salt and pepper to taste
3 roma (plum) tomatoes, diced
1 teaspoon dried parsley
1/2 teaspoon ras el hanout (optional)
1/2 cup water

DIRECTION :

Combine the ground beef with half of the minced garlic and a tablespoon of chopped onion.

Mix with your hands until fully incorporated. Shape the meat mixture into 1 1/2-inch oblong patties; you should have 12 to 14 meatballs.

Heat a skillet over medium-high heat.

Brown the patties in batches until they are crispy on both sides and are no longer pink in the center, about 10 minutes.

Set the meatballs aside in a rimmed serving dish and repeat with the remaining patties.

Reduce the heat to medium and stir in the remaining chopped onion.

Add salt and pepper.

Cook the onions in the drippings, stirring constantly, until the onion has softened and turned translucent, about 5 minutes.

Stir in the remaining half of the garlic and cook for 30 seconds.

Stir in the roma tomatoes, dried parsley, ras el hanout, and water.

Cook until the tomatoes are soft, about 5 minutes.

Pour the tomato sauce over the meatballs and serve.

Note : This dish is popular in Algeria and North African countries...Give it a try and tell us how it tastes.