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Food

MISTAL has launched a line of indigenous food products from the Rosewood tree and the Mangetti Tree. The team intends to produce a line of indigenous food products sourced from the Kavango region with different flavours as the seasons change.

The Indigenous Food project aims to create awareness of the valuable nutrition in our local, indigenous food products. It also calls to attention the great need for a Food Testing in-house laboratory to ascertain the nutritional observations by the locals of our seasonally available foods.

The chart shows some of the indigenous foods as they ripen throughout the year and Team MISTAL will produce sweet, plain and salty forms of value added products with the above flavors throughout the year.

We are currently waiting for the laboratories to confirm receipt of our samples as well as furnish any results they may have obtained. This is still pending and MISTAL is looking at more than one analytical laboratory to confirm our test results of the desired forms of product, the shelf life as well as nutritional information.

This is an essential part of food quality assurance and we would like to produce and sell products that are nutritious, delicious and safe for public consumption.

Ntjivi (Rosewood)

The term NTJIVI is the name of the Rosewood Tree in Rumanyo (Rugciriku, Rukavango). The scientific name for this tree is Guibourtia coleosperma.

The seed is found encased in a hard outer shell that open when the ‘fruit’ is ripe, is ready for picking and falls to the ground. The seed and the aril (outer, bright red peel) contain an oil used for cooking. The seeds have an oil content of about 6.5% and a protein content of 14.5%

There are many ways to prepare and process the Ntjivi aril and seed into various food products. SOAKING in hot water removes the outer peel and allows for easier access to the underlying bean. POUNDING & GRINDING of the aril and bean is necessary if the powdered form of the products is required. ROASTING of the bean kernel produces a delicious nut and precious, nutritious oil.

Ntjivi

Our project has so far yielded:

  • Ntjivi Soup with a shelf life of approximately 8 weeks.
  • Ntjivi cookies with a shelf life of approximately 4 weeks.

There are no chemical preservatives in our food products. Analytical, accredited nutritional laboratory results are still pending.

Ntjivi
Ntjivi

Ngongo (Mangetti)

The term NGONGO is the name of the Mangetti Tree in Rumanyo (Rugciriku, Rukavango). The scientific name for this tree is Schinziophyton rautanenii (formerly Ricinodendron rautaneii).

Ntjivi

Our project has so far yielded:

  • Ngongo Protein shake with a shelf life of approximately 8 weeks.
  • Ngongo Oat bar with a shelf life of approximately 4 weeks.

Ntjivi
Ntjivi

Ntjivi Ngongo Protein Shake
Ntjivi Ngongo Oat Bars

There are no chemical preservatives in our food products. Analytical, accredited nutritional laboratory results are still pending.