Ostrich neck stew with savoury samp

May 31, 2019 (Last Updated: April 29, 2019)
Ostrich neck stew with savoury samp

Fresh, fast and simple stew inspired by Africa

Recipe by Ian Bergh

Photograph by Shane Powell

Ostrich neck stew with savoury samp

Serves: 4
Total Time: 2 hours 15 minutes


  • 2 garlic cloves, finely chopped
  • 2 medium onions, quartered
  • 30ml (2 tbsp) olive oil
  • salt and freshly ground black pepper, to taste
  • 1kg ostrich neck
  • 250ml (1 cup) beef stock
  • 500ml (2 cups) red wine
  • 1 x 410g tin whole peeled tomatoes
  • 200g baby carrots, peeled
  • 100g Rosa tomatoes
  • 30ml (2 tbsp) fresh thyme leaves

  • 30ml (2 tbsp) olive oil
  • 1 small red pepper, seeded and cubed
  • 1 small yellow pepper, seeded and cubed
  • 1 medium red onion, finely chopped
  • 1 garlic clove, finely chopped
  • 750g samp, cooked according to packet instructions



Preheat the oven to 220°C.


Place the garlic and onion in a roasting dish and drizzle with 15ml (1 tbsp) of the olive oil.


Season the ostrich neck, place on top of the onions and garlic and drizzle with the remaining olive oil. Roast until the meat begins to glaze, about 30 minutes.


Remove from the oven and pour over the stock, wine and tomatoes. Cover with a lid or foil and return to the oven. Decrease the temperature to 180°C and roast for a further 2 hours. Remove the dish from the oven, add the carrots, tomatoes and thyme and roast uncovered for a further 30 minutes. Remove from the oven and keep warm.


For the samp, heat the olive oil in a frying pan and add the vegetables. Gently fry until the vegetables start to soften, about 3 – 5 minutes. Mix with the cooked samp and serve with the stew.

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