Fresh, fast and simple stew inspired by Africa
Recipe by Ian Bergh
Photograph by Shane Powell
Ostrich neck stew with savoury samp
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
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.
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
