Behind-the-Scenes Namibia
Check out Andrew's photos from the Namibia episode of Bizarre Foods.
"Being welcomed into this Himba village was a huge honor and thrill for me." 'Andrew Zimmern
"This is an Ovambo-style dessert -- spinach dried and reconstituted. It tasted like mud and probably my least favorite food on my Namibia trip." 'Andrew Zimmern
"It took 5 men and nearly all my strength to butcher a 700-pound blue wildebeest." 'Andrew Zimmern
"Photographer Joel Weber shoots the vast landscape in Eastern Namibia." 'Andrew Zimmern
"Himba women have a striking sense of beauty that requires elaborate rituals. The result is stunning!" 'Andrew Zimmern
"Dried mopane worms are a staple food in Namibia. These worms are rich in protein." 'Andrew Zimmern
"The intestines of the blue wildebeest are cooked Ovambo-style -- directly on the hot coals." 'Andrew Zimmern
"Air-dried oryx meat is an Ovambo tribe specialty." ' Andrew Zimmern
"I'm standing outside of a Himba village. The tribe lives in one of the harshest climates on earth." 'Andrew Zimmern
"Here's a picture of me in the backyard kitchen of a `smiley den' while visiting a Katatura slum in Namibia, where the food is pretty hardcore." 'Andrew Zimmern
"The sun sets in Kaokoland, the ancestral homeland of the Himba. Today it remains one of Namibia's closely protected conservancies." 'Andrew Zimmern
"In Ovambo tradition, the wildebeest eyeballs are cooked first, wrapped in the stomach and tossed on the coals." 'Andrew Zimmern
"My Himba guide, Edison, explains some of the fascinating Himba rituals." 'Andrew Zimmern
"This porridge, an Ovambo staple, is made of mashed beans." 'Andrew Zimmern