Ostrich Goulash is a traditional Namibian recipe for a classic German-influenced stew of ostrich meat in a red wine, prune and ginger stock (with ginger substituting for the more traditional paprika in the dish). The full recipe is presented here and I hope you enjoy this classic Namibian version of: Ostrich Goulash.
Here is another recipe that I came across during my travels. Living in South Africa now I love ostrich meat (low fat and economical to buy). The combination of African ingredients and German cooking methods qualify this as a Fusion recipe. I am also intrigued by the recipe's substitution of ginger and cinnamon for paprika and the lack of chillies.
Go to the printable version of the recipe
1 onion, finely chopped
1 tbsp sunflower oil
3cm (1 cm) length fresh ginger, peeled and thinly sliced
1 tsp ground cinnamon
250ml (1 cup) water
250ml (1 cup) dry red wine
250g (1/2 lb) prunes, pitted (dried plums)
2 tbsp runny honey
1/2 lemon, thinly sliced into rings
2 tsp cornflour (cornstarch)
Turn the meat into a roasting tin, place in an oven pre-heated to 160ºC (320ºC) and cook for about 15 minutes, or until just coloured. Add the red wine, water, plums and honey then arrange the lemon slices over the top.
Return to the oven and cook gently for 90 minutes. A this time, remove from the oven and pour out the sauce into a saucepan (return the meat mixture to a low oven to keep warm).
Mix the cornflour with about 2 tbsp of the sauce to form a smooth slurry. Whisk this slurry back into the sauce and bring to a simmer. Cook for a few minutes, until the sauce is thick.
Turn the ostrich meat mixture into a warmed serving dish. Serve accompanied by boiled potatoes and the sauce in a sauce boat.
In the German fashion this is served with mash, typically mashed potato, mashed butternut squash and boiled or steamed red Scotch bonnet chillies.
Here is another recipe that I came across during my travels. Living in South Africa now I love ostrich meat (low fat and economical to buy). The combination of African ingredients and German cooking methods qualify this as a Fusion recipe. I am also intrigued by the recipe's substitution of ginger and cinnamon for paprika and the lack of chillies.
Go to the printable version of the recipe
Namibian Ostrich Goulash Recipe
Ingredients:
900g (2 lbs) ostrich meat, cubed1 onion, finely chopped
1 tbsp sunflower oil
3cm (1 cm) length fresh ginger, peeled and thinly sliced
1 tsp ground cinnamon
250ml (1 cup) water
250ml (1 cup) dry red wine
250g (1/2 lb) prunes, pitted (dried plums)
2 tbsp runny honey
1/2 lemon, thinly sliced into rings
2 tsp cornflour (cornstarch)
Method:
Place the meat in a bowl, add the onion, oil, cinnamon and ginger. Mix well with your fingers then cover and set aside in a cool place for 2 hours to marinate.Turn the meat into a roasting tin, place in an oven pre-heated to 160ºC (320ºC) and cook for about 15 minutes, or until just coloured. Add the red wine, water, plums and honey then arrange the lemon slices over the top.
Return to the oven and cook gently for 90 minutes. A this time, remove from the oven and pour out the sauce into a saucepan (return the meat mixture to a low oven to keep warm).
Mix the cornflour with about 2 tbsp of the sauce to form a smooth slurry. Whisk this slurry back into the sauce and bring to a simmer. Cook for a few minutes, until the sauce is thick.
Turn the ostrich meat mixture into a warmed serving dish. Serve accompanied by boiled potatoes and the sauce in a sauce boat.
In the German fashion this is served with mash, typically mashed potato, mashed butternut squash and boiled or steamed red Scotch bonnet chillies.
Printable version of the Recipe
nambibia, ostrich, meat, stew, goulash
Meat
Namibia
Namibian Ostrich Goulash
https://fabulousfusionfood.blogspot.com/2019/04/namibian-ostrich-goulash-recipe.html
Namibian Ostrich Goulash. This is a traditional Namibian recipe for a stew of ostrich and prunes in a wine, ginger, onion and honey base.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis1jaqjD4DzAOV191jrz5QfYsIG5Y5rpA3gLv3IRw_IHxBFfP2eV4OwRC5OJOZu0m82AdX34mtrnticSD2spPjpZycuXxc8BRZ2osP6oYHi8kMWSOYP9iNbw5MKZfapsYyhojc28z385k/s1600/ostrich-goulash.png
2019-04-21
Yield: 6
Namibian Ostrich Goulash
Namibian Ostrich Goulash. This is a traditional Namibian recipe for a stew of ostrich and prunes in a wine, ginger, onion and honey base.
prep time: 120 mins
cook time: 120 mins
total time: 240 mins
Ingredients:
- 900g (2 lbs) ostrich meat, cubed
- 1 onion, finely chopped
- 1 tbsp sunflower oil
- 3cm (1 cm) length fresh ginger, peeled and thinly sliced
- 1 tsp ground cinnamon
- 250ml (1 cup) water
- 250ml (1 cup) dry red wine
- 250g (1/2 lb) prunes, pitted (dried plums)
- 2 tbsp runny honey
- 1/2 lemon, thinly sliced into rings
- 2 tsp cornflour (cornstarch)
Method:
- Place the meat in a bowl, add the onion, oil, cinnamon and ginger. Mix well with your fingers then cover and set aside in a cool place for 2 hours to marinate.
- Turn the meat into a roasting tin, place in an oven pre-heated to 160ºC (320ºC) and cook for about 15 minutes, or until just coloured. Add the red wine, water, plums and honey then arrange the lemon slices over the top.
- Return to the oven and cook gently for 90 minutes. A this time, remove from the oven and pour out the sauce into a saucepan (return the meat mixture to a low oven to keep warm).
- Mix the cornflour with about 2 tbsp of the sauce to form a smooth slurry. Whisk this slurry back into the sauce and bring to a simmer. Cook for a few minutes, until the sauce is thick.
- Turn the ostrich meat mixture into a warmed serving dish. Serve accompanied by boiled potatoes and the sauce in a sauce boat.
- In the German fashion this is served with mash, typically mashed potato and mashed butternut squash.
© Dyfed Lloyd Evans
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