0,5 l Oettinger Pils + 0,5 l Oettinger malt beer = EUR 0,70
1 Mozarella cheese = EUR 0,49
1 big packet of fresh olives = EUR 0,98
1 packet of small tomatoes = EUR 1,49
1 fresh cucumber = EUR 0,89
1 (turkish) pita bread = EUR 0,45
1 (director’s) chair from Kenya = EUR ~ 20,- (??)
1 balcony with a view = EUR 159,- /month
1 background music stream = EUR 0,00

Sunshine that makes you close your eyes and forget that you’re currently living in a very remote kijiji…. = priceless :-)

Obazde [Ohh-bbrrrrrrradz-daah]

Life is for living. (Coldplay)

…which obviously includes eating.


Today I would like to prepare a speciality I’ve only recently come across in Munich: "Obazde", "Obazda" or also known as "Gerupfter".
I will just pronounce it Ohhhbbrrrrrazzza because that sounds very bavarian and thus foreign to my northern ears. Ati, you know these bavarians in the south are like the Maasai in Kenya – very uncommon for the rest of the country but everyone (else!) pictures them whenever we speak of the country. Needles to say that they have their own culture which btw isn’t that strange after all.

Back to the cheese:
Obazde is a spreadable cheese preparation, made out of an assortment of different Camembert cheese, butter, onions and spices. It is said to be a traditional spread which is served along with beer and pretzels in those beer gardens you’ll often find in the south of Germany. As for the history of this speciality, this source says "there is no guarantee, but it is possible that Obazde has been served as long as beer has been known in the Weihenstephan monastery north of Munich. It became well known in the 1920s when it was served by the licensee Kathi Eisenreich to her guests in the Weihenstephaner Bräustüberl. She did not know what to do with a too large order of small Camembert rounds, but then the cook had the idea of mixing them with spices and some onions and then finishing the mix off with some beer."

I know there are some recipes out there on the internet, and I am sure the recipes for making good Obbbrrrrrraaazzdddaah are just as various as there are good cooks. Yani, let’s just start and try to see if we can come up with something similar. Here’s what we’ll need:

  • Good music. Cooking without music is like going to McDonald’s and ordering salad.
  • Camembert cheese or any other cheese you assume to be fit for this speciality.
  • chopped onions (being a lazy bone, i just used dried onions)
  • some butter (fat reduced!)
  • a little bit of milk or cream, whatever you like
  • spices & herbs like caraway, salt, black pepper, paprika, parsley, etc. – just take anything you’ll like as long as caraway is included.

Please refer to the pic for an approx. quantity – I just measure these things the Kikuyumoja®-way. And of course, I added more caraway than you see in the pic above. :-)

Once you have the ingredients, mix them all together. You may want to use a fork but you can also just use your hands the way I did (and I am sure Jamie Oliver does it that way as well).

Et voilà, once everything is mixed, just spread it on a pretzel or any other piece of bread and serve with beer or milk.


Bon appétit!



"Mei, oder noch intensiver ja mei bzw. o mei, o mei ist wörtlich nicht einfach zu übersetzen. Von ausschlaggebender Bedeutung ist auch hier die Betonung:
Ein kurz gesprochenes ja mei bedeutet wenig Interesse an einer Sache. Ein gedehntes ja mei mit steigender Stimmhöhe schon erfreutes Erstaunen und ein seufzendes ja mei bzw. ein o mei, o mei, gar noch mit entsprechender Geste, höchste Anteilnahme.
Norddeutsche benötigen dagegen meist einen Wortschwall, um ihre Gefühle so differenziert ausdrücken zu können."


Wi Norddüütschen verleert jo mennichmol nich so veel Woer un goht oft grodlinig op dat wat wi vörhebbt op dol:
Mi Deern, di kunn ik leev hebben!!


Interesting to note that the word "BIA" (beer) is the same in Kiswahili & Bavarian – which might explain why there are so many bavarian tourists in Kenya, eh? ;-)