No, it’s not the chocolate! It is Terfezia pfeilii, Omatumbula in Oshiwambo language or !nabas in the south.

It is our own caviar, found after a good rainy season, between April and May in the Kalahari amongst the tall camel thorn trees and the bushman grass, and between June and July in the former Owamboland area.

These are sandy potato look-alike that tastes like mushrooms and asparagus with a meaty texture. They are extremely nutritious and are known to contain a high amount of protein.

“Truffles are not sown or planted, they spring up spontaneously when the fungal spores encounter the roots of the symbiotic tree species so it’s their rarity which makes them so prized.

Once ripe, the truffles desiccate and pulverise into millions of invisible spores which are distributed by the wind and are mixed with the Kalahari sand.

Compared to French black truffles which are hunted with sniffer dogs, the Kalahari truffles are hunted and dung out with a stick, when you see a small crack on the sand then you know you have found your ‘treasure’.

Kalahari truffles are not as aromatic and preparing them is as easy as preparing mushrooms. They don’t need time cooking. Because they are found on the soil and are fungus-like, they have to be washed thoroughly and gently with a mushroom brush otherwise they might just disintegrate in your hands.


4 beaten medium size eggs
4 medium size truffles, cleaned and chopped
½ onion chopped
½ tsp ground pepper
Aromat to taste
½ cup mozzarella
1 teaspoon cake flour
1 table spoon chopped thyme
4 table spoons butter

● Melt half the butter in a skillet and sauté onion, thyme and truffles with ground pepper just until soft and brownish.
● Leave to cool and mix with the eggs and rest of ingredients.
● In the same skillet melt the remaining butter on low heat, add the ingredient mixture and fry, when you see bubbles from the skillet flip over the omelet and pan fry until brownish on the edge.
● Serve on a plate and garnish with parsley.


4 sliced and half cut medium size truffles
250 g ground beef (mince beef)
Half onion chopped
3 tablespoon olive oil
Aromat to taste
½ tsp ground peppercorn
2 tbsp. chopped thyme
1 tsp dried oregano
1/2 cup of vegetable stock

Heat olive oil in skillet.
● Add ground beef, chopped onion, herbs, aromat and ground peppercorn stir frying until meat is brown. Add remaining truffles and stock.
● Simmer slowly for 10 minutes.
● Serve on a bed of couscous and garnish with crumbled feta cheese.


4 medium size Kalahari truffles
125 ml olive oil
3 to 4 cloves garlic, finely chopped
½ tsp ground peppercorn
Aromat to taste
1 chopped leek
2 tbsp finely chopped fresh thyme
250 ml fresh cream
250ml sauvignon blanc
500g cooked noodles
Grated parmesan cheese for garnishing

● Wash truffles with a mushroom brush and slice thinly
● Heat olive oil in a skillet over low heat and stir fry truffles until golden brown.
● Add leek, garlic and season with aromat, peppercorn, cook for further 3 minutes.
● Add the wine and cream, stir and let simmer for 5 minutes.
● Pour the creamy truffles on a bed of noodles and garnish with parmesan.


Cheese sauce Ingredients
1 table spoon butter
1 ½ table spoon white flour
300 ml milk
85 g cheddar cheese, grated

● Melt the butter in a saucepan and add the flour.
● Cook on low heat stirring for 2 minutes, and then gradually stir in the milk.
● Bring to the boil and simmer, continue stirring until thickened.
● Add cheese and stir until it has melted and the sauce is smooth.

Truffle wrap ingredients
1 tortilla wrap
1 tbsp olive oil
4 medium size Kalahari truffles washed and thinly sliced
1 tsp minced garlic
1 tsp minced ginger
½ red bell pepper cut in strips
Pinch of ground peppercorn
Aromat to taste
1 tbsp chopped fresh dill
¼ cup shredded mozzarella cheese
1tbsp cheese cream
2 leaves fancy lettuce

● Heat oil in a large skillet over medium heat.
● Add seasonings, truffles, dill, ginger and garlic then stir fry until the truffle juice has evaporated.
● Add peppers and stir fry for about three minutes.
● Lay Tortilla on a cutting board and spread cheese cream on,
● Lay fancy lettuce on the wrap; add truffles and ingredients on it.
● Drizzle cheese sauce on it and roll.
● Cut the wrap crosswise in half and serve with a side salad.

Follow the culinary journey on: