Coastal Catch · Raw Bar
Walvis Bay Oysters
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The cold, nutrient-rich Benguela Current sweeping past Walvis Bay makes the oysters grow unusually fast — market size in as little as six to eight months, about half the time it takes in Europe.
Farmed in the lagoon just off Walvis Bay, plump oysters are shucked to order and served ice-cold on the half shell with lemon wedges, tabasco or a squeeze of local vinegar.
Why it's made this way: Namibia's cold Atlantic upwelling makes the Erongo coast one of the few places in Africa with a serious oyster industry, and the harbourside oyster bars have become a defining Walvis Bay ritual for visitors and locals alike.
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