Pwason Griye – Grilled Fish from Gondwana’s Kalahari Anib Lodge

Pawson Griye or grilled fish made in the traditional style but in the Kalahari

Although Pwason Griye, or Grilled Fish, is a dish most popular in the East African island of Seychelles, one could say that Kalahari has made it their own. Grilled fish is made on special occasions by the Kalahari Anib Lodge chefs and is much loved by the guests. It’s no wonder since the views of the beautiful red sand dunes, with roaming Springboks and Oryx, is a spectacle worthy of the journey.

You are welcome to use any fresh fish when making Pwason Griye; however, typically, the dish calls for either rabbit fish or red snapper. To round out the meal, serve the grilled fish on a bed of rice with some sweet potato and a tropical tamarind-tomato chutney on the side. The pungent garlic and chilli-infused grilled fish will make everyone’s mouth water eagerly.

Locally Sourced Namibian Products

Kalahari Anib Lodge proudly serves only the freshest products, from the fish to the finishing. In fact, when the lodge makes Pwason Griye, every ingredient is a home-grown Namibian product.

The veggies and herbs are sourced from the Sustainability Centre at Gondwana Collection’s Kalahari Farmhouse Lodge in Stampriet. Red meat and pork are also sourced from the Sustainability Centre, making all of Gondwana Travel Centre’s properties self-sufficient and sustainable with the best tasting and freshest produce. All guests are welcomed to tour the Sustainability Centre and see how the produce are treated, grown and smoked.

Focusing on luxury with sustainability in mind, Kalahari Anib Lodge successfully overs its guests a time to remember in the Kalahari Desert. So, tempt your taste buds and wow your dinner guests by recreating Pwason Griye in Gondwana’s Kalahari Anib Lodge style.

Pwason Griye (Grilled Fish)

Ingredients for Pwason Griye (Grilled Fish)

1 Fish of your choice
1 cup finely chopped tomatoes
2 tbsp chopped cilantro or parsley
1 small onion finely chopped
1 inch ginger grated
2 cloves of garlic grated
1-2 lime or lemon
olive oil
salt & pepper
1-4 chopped chilli (optional)

Method – Chutney

Heat 1 tbsp oil in a small pot
Add onions and sugar.
Cook over medium heat for 5 minutes. Stir frequently.
Add tomatoes, salt to taste, tamarind, garlic, ginger, black pepper, cinnamon, nutmeg, and cloves.
Cook on a low heat for about 15 minutes to thicken the sauce and let cool

Method – Paste & Fish

In a bowl, mix garlic, ginger, herbs, cardamom, cinnamon, cloves, cumin, thyme, coriander, white pepper, and 1 tbsp oil.
Add chilli (optional) and salt to taste and mix all ingredients well.
Prepare the fish by cutting 3-inch-long parallel deep slits into each side of the fish, about 1 inch apart.
Season the fish with salt and liberally fill the slits with the pre-made paste.
Rub the sides of the fish with olive oil.
Grill the fish over medium heat for roughly 20 minutes until cooked through, turning the fish halfway.
Sprinkle plated fish with lime juice.
Serve immediately with rice, chutney, and salad and enjoy!