WINDHOEK, 20 June 2026 - Okahandja United goalkeeper Utupuka Kavita in action against UNAM FC during their Namibia Football Association (NFA) Cup semi-final match at the Independence Stadium. UNAM FC won the match 1-0. (Photo by: Hesron Kapanga) NAMPA

WINDHOEK, 20 June 2026 - UNAM FC head coach Robert Nauseb watches from the touchline during his side's Namibia Football Association (NFA) Cup semi-final match against Okahandja United at the Independence Stadium. UNAM FC won the match 1-0. (Photo by: Hesron Kapanga) NAMPA

SWAKOPMUND, 19 June 2026 - Minister of Education, Innovation, Youth, Sport, Arts and Culture Sanet Steenkamp addressing youth delegates gathered at the multipurpose centre in Swakopmund for the third National Youth Council of Namibia general assembly which will take place over the weekend and is anticipated to end in an election for the council’s new leadership. (Photo by: Isabel Bento) NAMPA

ACCRA, 18 June 2026 - President Netumbo Nandi-Ndaitwah speaking at the high-level consultative conference in Accra, Ghana, on the United Nations Resolution on the Transatlantic Slave Trade on Thursday. (Photo: Contributed) NAMPA.

SWAKOPMUND, 18 June 2026 - Erongo Governor Natalia /Goagoses. (Photo contributed) NAMPA

OMATJETE, 16 June 2026 - Erongo Governor Natalia /Goagoses, during the launch of the Roads Authority’s mobile unit, Natis on Wheels. (Photo by: Chelva) NAMPA

OKAKARARA, 17 June 2026 - The Chief Executive Officer of Okakarara Town Council, Ernst Katjiku speaks on Wednesday evening about his exit from the council before end of this year. (Photo by: Mulisa Simiyasa) NAMPA

OKAKARARA, 17 June 2026 - The Chief Executive Officer of Okakarara Town Council, Ernst Katjiku speaks on Wednesday evening about his exit from the council before end of this year. (Photo by: Mulisa Simiyasa) NAMPA

This photo taken on May 15, 2026 shows an employee adding a fermenting agent to cooked soybeans at the Kamakurayama Natto production facility in Kamakura, Kanagawa prefecture. The highly nutritious beans inoculated with beneficial bacteria remain a traditional Japanese breakfast staple, but their pungent aroma, viscous texture and yeasty taste divide even their homeland. Recent years have seen natto join a series of fermented foods, from kimchi to kombucha, that have surged in popularity worldwide as Americans in particular seek better digestive health following the Covid-19 pandemic. (Photo by Andrew CABALLERO-REYNOLDS / AFP) / To go with AFP story Japan-food-health-natto-lifestyle,FEATURE by Tomohiro Osaki and Sarah Lai

This photo taken on May 15, 2026 shows employees working at the Kamakurayama Natto production facility in Kamakura, Kanagawa prefecture. The highly nutritious beans inoculated with beneficial bacteria remain a traditional Japanese breakfast staple, but their pungent aroma, viscous texture and yeasty taste divide even their homeland. Recent years have seen natto join a series of fermented foods, from kimchi to kombucha, that have surged in popularity worldwide as Americans in particular seek better digestive health following the Covid-19 pandemic. (Photo by Andrew CABALLERO-REYNOLDS / AFP) / To go with AFP story Japan-food-health-natto-lifestyle,FEATURE by Tomohiro Osaki and Sarah Lai

This photo taken on May 15, 2026 shows cups of natto awaiting to be sealed at the Kamakurayama Natto production facility in Kamakura, Kanagawa prefecture. The highly nutritious beans inoculated with beneficial bacteria remain a traditional Japanese breakfast staple, but their pungent aroma, viscous texture and yeasty taste divide even their homeland. Recent years have seen natto join a series of fermented foods, from kimchi to kombucha, that have surged in popularity worldwide as Americans in particular seek better digestive health following the Covid-19 pandemic. (Photo by Andrew CABALLERO-REYNOLDS / AFP) / To go with AFP story Japan-food-health-natto-lifestyle,FEATURE by Tomohiro Osaki and Sarah Lai

This photo taken on May 15, 2026 shows an employee opening a pressure cooker with soybeans at the Kamakurayama Natto production facility in Kamakura, Kanagawa prefecture. The highly nutritious beans inoculated with beneficial bacteria remain a traditional Japanese breakfast staple, but their pungent aroma, viscous texture and yeasty taste divide even their homeland. Recent years have seen natto join a series of fermented foods, from kimchi to kombucha, that have surged in popularity worldwide as Americans in particular seek better digestive health following the Covid-19 pandemic. (Photo by Andrew CABALLERO-REYNOLDS / AFP) / To go with AFP story Japan-food-health-natto-lifestyle,FEATURE by Tomohiro Osaki and Sarah Lai

This photo taken on May 15, 2026 shows Yoshihiro Noro, owner of the Kamakurayama Natto production facility, mixing natto at his store in Kamakura, Kanagawa prefecture. The highly nutritious beans inoculated with beneficial bacteria remain a traditional Japanese breakfast staple, but their pungent aroma, viscous texture and yeasty taste divide even their homeland. Recent years have seen natto join a series of fermented foods, from kimchi to kombucha, that have surged in popularity worldwide as Americans in particular seek better digestive health following the Covid-19 pandemic. (Photo by Andrew CABALLERO-REYNOLDS / AFP) / To go with AFP story Japan-food-health-natto-lifestyle,FEATURE by Tomohiro Osaki and Sarah Lai

This photo taken on May 15, 2026 shows Yoshihiro Noro, owner of the Kamakurayama Natto production facility, posing for a photo at his store in Kamakura, Kanagawa prefecture. The highly nutritious beans inoculated with beneficial bacteria remain a traditional Japanese breakfast staple, but their pungent aroma, viscous texture and yeasty taste divide even their homeland. Recent years have seen natto join a series of fermented foods, from kimchi to kombucha, that have surged in popularity worldwide as Americans in particular seek better digestive health following the Covid-19 pandemic. (Photo by Andrew CABALLERO-REYNOLDS / AFP) / To go with AFP story Japan-food-health-natto-lifestyle,FEATURE by Tomohiro Osaki and Sarah Lai

This photo taken on May 15, 2026 shows Yoshihiro Noro, owner of the Kamakurayama Natto production facility, mixing natto at his store in Kamakura, Kanagawa prefecture. The highly nutritious beans inoculated with beneficial bacteria remain a traditional Japanese breakfast staple, but their pungent aroma, viscous texture and yeasty taste divide even their homeland. Recent years have seen natto join a series of fermented foods, from kimchi to kombucha, that have surged in popularity worldwide as Americans in particular seek better digestive health following the Covid-19 pandemic. (Photo by Andrew CABALLERO-REYNOLDS / AFP) / To go with AFP story Japan-food-health-natto-lifestyle,FEATURE by Tomohiro Osaki and Sarah Lai

This photo taken on May 15, 2026 shows Yoshihiro Noro, owner of the Kamakurayama Natto production facility, mixing natto at his store in Kamakura, Kanagawa prefecture. The highly nutritious beans inoculated with beneficial bacteria remain a traditional Japanese breakfast staple, but their pungent aroma, viscous texture and yeasty taste divide even their homeland. Recent years have seen natto join a series of fermented foods, from kimchi to kombucha, that have surged in popularity worldwide as Americans in particular seek better digestive health following the Covid-19 pandemic. (Photo by Andrew CABALLERO-REYNOLDS / AFP) / To go with AFP story Japan-food-health-natto-lifestyle,FEATURE by Tomohiro Osaki and Sarah Lai