Kalahari truffles eaten like potatoes!

Namibians are as inventive about Kalahari truffles as others are about the potato. They bake them, boil them, puree them, slice them raw with salt or serve cooked slices in a salad. Some barbecue them or grate them over pasta. Some fry them in lashings of butter and eat them on toast. Some recommend wrapping small ones in bacon and baking them whole. Others whisper their own secret: Cook them, but let them sit a night and eat them the next day, the flavors richer and enhanced.

They like to slice truffles into thick disks or chunky cubes, with none of the delicate shavings, thin slices, strips, trimmings and peelings that the French truffle is usually subjected to.

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