5 Person
20 Min
45 Min
75 Min
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.
Karoo Roast Ostrich Steak is considered the national dish of Eswatini (formerly Swaziland) and reflects both the country’s natural environment and colonial culinary influence. Ostriches are native to parts of southern Africa and have long been hunted and later farmed for their lean, high-protein meat.
Swazi cuisine blends Indigenous African food traditions with European techniques introduced during colonial contact. In particular, French-style cooking methods such as marinating meats and preparing rich cream-based sauces became incorporated into local dishes. Karoo Roast Ostrich Steak exemplifies this fusion, pairing simply cooked game meat with a refined cream sauce.
Ostrich meat is valued for being low in fat while remaining tender when cooked quickly. The overnight red wine marinade enhances flavor and tenderness, while flash frying preserves the meat’s delicate texture. The dish is traditionally served with pumpkin mash mixed with ground maize, a staple reflecting Swazi agricultural practices.
Karoo Roast Ostrich Steak is most often prepared for formal meals and special occasions. It represents national pride, resourcefulness, and the balance between traditional African ingredients and European culinary techniques that define Eswatini’s food culture.
