National Dish of Swaziland Karoo Roast Ostrich Steak
|ostrich steaks (thinly sliced)||2|
|onion (peeled and thinly sliced)||1|
|heavy cream||½ cup|
|white wine||1 cup|
|green peppercorns (lightly crushed)||6|
|juniper berries (lightly crushed)||5|
|pumpkin (peeled and cubed)||1|
|red wine||¾ cup|
|ground maize||½ cup|
|Butter for frying|
Ostrich meat is popularly eaten in Swaziland as this wild bird is common to certain parts of Africa and it is also farmed in certain parts of the country. Swazi cuisine is heavily influenced by French cooking techniques such as the use of cream sauces and meat marinades. Karoo Roast Ostrich Steak is considered to be the country’s national dish and it is prepared alongside pumpkin mash and topped with a rich cream sauce.
Directions on how to Prepare Karoo Roast Ostrich Steak
- Combine the red wine, juniper berries, salt and pepper in a bowl.
- Add the strips of ostrich meat to this and mix well.
- Cover the bowl with plastic wrap and refrigerate overnight.
- Combine the pumpkin and ground maize in a pot, then pour in enough water to cover the pumpkin.
- Boil for thirty (0:30) minutes, adding more water if necessary.
- When the pumpkin softens, drain off any excess liquid.
- Mash the cooked pumpkin and ground maize together, then set aside.
- Melt some butter in a clean skillet.
- Sauté the onions in the melted butter until brown.
- Add the peppercorns.
- Stir in the white wine and heavy cream, then bring to a gentle simmer.
- Season this cream sauce with salt and pepper if desired, then set aside.
- Discard the liquid marinade from the bowl of ostrich meat.
- Heat some butter in a separate frying pan and flash fry the marinated ostrich strips.
- Serve the ostrich steaks with portions of pumpkin mash.
- Drizzle the cream sauce over the top and serve immediately.