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OMUTHIYA, 04 December 2025 - Business owners from within Omuthiya attending the consultation meeting on the Namibia Investment Promotion Bill. (Photo by: Max Henrich) NAMPA
WINDHOEK, 04 December 2025 - Chief Justice Peter Shivute pictured with Chief Justice of South Africa, Mandisa Maya. (Photo by: Molly Weyulu) NAMPA
NKURENKURU, 04 December 2025 - Newly elected councillor of the Ncuncuni Constituency in the Kavango West Region, independent candidate Michael Naiteta. (Photo: Contributed)
EPUKIRO - Mervin Mbakera, head coach of Southern Stream First Division League outfit Mariental Sport Club. (Photo: Contributed)
WINDHOEK, 03 December 2025 - A delegation from ReconAfrica, Namcor, and BW Energy Management met with President Netumbo Nandi-Ndaitwah at State House on Wednesday. During the meeting, they committed to collaborating with the government on energy initiatives. (Photo: Contributed)
ONANKALI, 27 November 2025 - Head of Rural Water Supply in the Oshikoto Region, Stephenson Tuukondjele. (Photo by: Eba Kandovazu) NAMPA
ONALUKULA, 25 November 2025 - An empty community water tank in Onalukula. (Photo by: Eba Kandovazu) NAMPA
ONALUKULA, 25 November 2025 - Resident and member of the Onalukula water committee, Ndahafa Haimbodi. (Photo by: Eba Kandovazu) NAMPA
(FILES) An aerial photo shows Moroccan fruit pickers harvesting Corsican clementines in Santa-Lucia-di-Moriani on the French Mediterranean island of Corsica, on November 14, 2025. It is sweet, delicately tart and sold "le cul vert" (green bottom) with its leaves still attached: the Corsican clementine, now celebrating its 100th anniversary in 2025, is a tiny player compared to its Spanish giant counterpart, but has managed to carve out a high-end niche for itself on the French market. (Photo by Pascal POCHARD-CASABIANCA / AFP)
(FILES) Corsican clementines producer Jean-Paul Mancel picks a fruit at his orchard in Santa-Lucia-di-Moriani on the French Mediterranean island of Corsica, on November 14, 2025. It is sweet, delicately tart and sold "le cul vert" (green bottom) with its leaves still attached: the Corsican clementine, now celebrating its 100th anniversary in 2025, is a tiny player compared to its Spanish giant counterpart, but has managed to carve out a high-end niche for itself on the French market. (Photo by Pascal POCHARD-CASABIANCA / AFP)
(FILES) A photo taken on November 14, 2025 shows a Moroccan fruit picker harvesting Corsican clementines in Santa-Lucia-di-Moriani on the French Mediterranean island of Corsica. It is sweet, delicately tart and sold "le cul vert" (green bottom) with its leaves still attached: the Corsican clementine, now celebrating its 100th anniversary in 2025, is a tiny player compared to its Spanish giant counterpart, but has managed to carve out a high-end niche for itself on the French market. (Photo by Pascal POCHARD-CASABIANCA / AFP)
(FILES) A Moroccan fruit picker harvests Corsican clementines in Santa-Lucia-di-Moriani on the French Mediterranean island of Corsica, on November 14, 2025. It is sweet, delicately tart and sold "le cul vert" (green bottom) with its leaves still attached: the Corsican clementine, now celebrating its 100th anniversary in 2025, is a tiny player compared to its Spanish giant counterpart, but has managed to carve out a high-end niche for itself on the French market. (Photo by Pascal POCHARD-CASABIANCA / AFP)
(FILES) Chef Romain Rotondi of the Rosette et Charlot restaurant cooks Corsican clementines to prepare a dessert at the restaurant in Ajaccio, on the French Mediterranean island of Corsica, on November 15, 2025. It is sweet, delicately tart and sold "le cul vert" (green bottom) with its leaves still attached: the Corsican clementine, now celebrating its 100th anniversary in 2025, is a tiny player compared to its Spanish giant counterpart, but has managed to carve out a high-end niche for itself on the French market. (Photo by Pascal POCHARD-CASABIANCA / AFP)
(FILES) Chef Romain Rotondi of the Rosette et Charlot restaurant cooks Corsican clementines to prepare a dessert at the restaurant in Ajaccio, on the French Mediterranean island of Corsica, on November 15, 2025. It is sweet, delicately tart and sold "le cul vert" (green bottom) with its leaves still attached: the Corsican clementine, now celebrating its 100th anniversary in 2025, is a tiny player compared to its Spanish giant counterpart, but has managed to carve out a high-end niche for itself on the French market. (Photo by Pascal POCHARD-CASABIANCA / AFP)
(FILES) San Carlu hotel restaurant's chef cooks Corsican clementines presents a dessert he prepared at the restaurant in Ajaccio, on the French Mediterranean island of Corsica, on November 15, 2025. It is sweet, delicately tart and sold "le cul vert" (green bottom) with its leaves still attached: the Corsican clementine, now celebrating its 100th anniversary in 2025, is a tiny player compared to its Spanish giant counterpart, but has managed to carve out a high-end niche for itself on the French market. (Photo by Pascal POCHARD-CASABIANCA / AFP)
(FILES) San Carlu hotel restaurant's chef cooks Corsican clementines to prepare a dessert at the restaurant in Ajaccio, on the French Mediterranean island of Corsica, on November 15, 2025. It is sweet, delicately tart and sold "le cul vert" (green bottom) with its leaves still attached: the Corsican clementine, now celebrating its 100th anniversary in 2025, is a tiny player compared to its Spanish giant counterpart, but has managed to carve out a high-end niche for itself on the French market. (Photo by Pascal POCHARD-CASABIANCA / AFP)
