This study documents indigenous knowledge (IK) related to traditional foods and beverages in Namibia’s Karas Region, collected between 26–29 July 2010. It captures local knowledge on household processing methods, consumption practices, and the status of IK transmission within communities. Using structured questionnaires, the study engaged 91 respondents and collected 53 samples of traditional foods, beverages, and herbs for laboratory analysis. The research further evaluates the nutritional composition and microbiological characteristics of these traditional products. Findings highlight maize as the dominant staple crop and identify Maxau a non‑alcoholic fermented maize-based beverage as the most widely consumed drink. The study also reveals a significant decline in intergenerational transfer of traditional processing knowledge, posing risks to cultural preservation, food security, and rural livelihoods. The results underscore the importance of research and policy development to sustainably promote, commercialise, and improve traditional foods, while addressing nutrition and health challenges in rural communities.