• 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

    Ingredients

    • 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
    • SAVOURY SAMP

    • 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

    Instructions

    1

    Preheat the oven to 220°C.

    2

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

    3

    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.

    4

    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.

    5

    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.

    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

    ×
    Exit mobile version