African salt pearls — uniqueness in each grain of salt.
But the pearls were accidents, and the finding of one was luck, a little pat on the back by God or the gods both.
— John Steinbeck “The Pearl”
- Treasury of salt
- Go green! Eat pearl salt
- Take it easy, take it slow! Slow food’s better, fast food — no!
- Slow salty recipe in fast hectic world
- The magic of salt pearls
- Why pearl salt is so special
- How to use salt pearls
- Recipe with African salt pearls FOCACCIA “NAMIB”
- How to make FOCACCIA “NAMIB” – simple steps to try!
Treasury of salt
Any precious metal or stone! You name it, and we surely have its match in the Salt’sUp assortment. Salt ATLAS SPRING is like rose quartz, BAMBOO JADE is like noble Chinese jade, BLACK LAVA is like black onyx, CHIPOTLE sparkles like coastal amber, CRYSTAL PINK is like marble from the most solemn cathedral, CRYSTAL WHITE competes in beauty and clarity with the purest diamonds.
Go green! Eat pearl salt
In such a box of treasures, a special place is given to a special jewel: African pearl salt! This amazingly shaped and uniquely tasting salt conquers cuisines and restaurants around the world. The production of salt pearls takes a long time, but the environmental friendliness of the process: renewable energy of the sun and wind + water from the Atlantic Ocean — make pearl salt from Namibia an attractive option for those who value not only tasty and healthy food, but also care about the state of our planet.
Take it easy, take it slow! Slow food’s better, fast food — no!
We started from afar. One could cheat, cut short, explain everything in a few words and scatter in different directions. But we did not do this, because the things around us, and we ourselves, are determined not by their essence, but by the path traveled. The soul of salt, including African pearl salt, is contained in the path traveled. As well as the soul of any food consumed.
Slow salty recipe in fast hectic world
The speeds have conquered the world. Humanity seeks to optimize all processes, including the production and consumption of food. Today it is much easier and cheaper to buy ready-made food, since cooking “from scratch” can be several times more expensive than the cost of a ready meal. Despite this, the number of those around the world who deliberately reject fast food and prefer the so-called “slow food” increases. At the end of the article, we will share with you a wonderful recipe from this category.
The magic of salt pearls
Pearl salt is hard to harvest and long to bring. Weeks of work and 8 thousand kilometers separate us from the enjoyment of this rare salt full of tastes and emotions.
Why pearl salt is so special
Crystals are formed in special pools on the shores of the Atlantic Ocean in the Namib Desert, where the strong sun evaporates the sea moisture, and the wind rolls small salt crystals into large “pearls” of beautiful regular shape. The unusual shape of the crystals gives a special sensation while eating: hitting the tongue, the salt crystal cracks, melts, releasing salinity, and then disappears with an almost sweet aftertaste. This effect is due to the composition of African pearl salt, which, in addition to sodium chloride (99.5%), contains potassium, calcium and magnesium
How to use salt pearls
In this case, taste and beauty go hand in hand, so the African salt pearls are also suitable for eye delight. Pearl salt will look great in a salt mill, sparkling like real pearls in the candlelight during a romantic dinner. It will also show itself to its best side as the final touch for a culinary masterpiece, especially if it turns out to be fish or other seafood.
Recipe with African salt pearls FOCACCIA “NAMIB”
From words to deeds! From stunning landscapes, we move on to their embodiment in a very tangible, aromatic and delicious gastronomic experiment. Locations change, but the theme remains the same. Nature loves to collide opposites, so we, following her teachings, combine the elements of water and fire with the gifts of the earth to create an airy focaccia with rosemary, which will become the embodiment of the Namib desert.
- 1.5 tsp of dry yeast
- 1.5 cups of warm water
- 4 cups of white flour + for sprinkling
- 1 tsp salt “crystal pink fine”
- African pearl salt for decoration
- ⅓ cup olive oil + drizzle
- 1 sprig of rosemary (chopped)
How to make FOCACCIA “NAMIB” – simple steps to try!
Sprinkle yeast on top of warm water. Leave it on for a couple of minutes. When the yeast swells and begins to sink to the bottom, stir the liquid until smooth.
In a mixer, combine flour and crystal pink salt 🧂. At the low speed of the mixer (dough attachment), add the olive oil in a thin stream until it is completely mixed with the flour. Next, in the same way, add yeast water to the mixture and continue to knead until a smooth and very sticky dough is formed.
Roll the dough into a ball, drizzle with olive oil so that it completely covers the dough. Cover the bowl tightly with cling film and let the dough rise in a warm place for 1-2 hours.
For focaccia, take half of the finished dough and transfer to a generously floured surface. Sprinkle the prepared rosemary 🌿 over the dough and gently knead it into the dough, being careful not to knock out air nor over knead the dough. Form into a large, thin oval and transfer on a sheet pan drizzled with olive oil. Sprinkle the dough with a little olive oil, cover with cling film and place in a warm, draft-free place for 1 hour.
Preheat the oven to 200 °C. 🔥
Remove the cling film from the fluffy dough and use your fingertips to create dimples all over the surface of the dough. Add a little olive oil and one or two crystals 🧂🤏 of African pearl salt to each hole. Bake until golden brown, about 30-40 minutes. ⏲️
Doesn’t this resemble a desert landscape with its sparse vegetation and salt-producing pools? 🔪🍞 Slice with a regular kitchen or pizza knife and serve the Namib focaccia while hot and fluffy. Enjoy! 😋