African Stews > Spicy African Stews > Ostrich Stews

Spicy Ostrich Stew with Sweet Potatoes Recipe

Ingredients with Measurements:
- 2 lbs ostrich meat, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tbsp smoked paprika
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp cinnamon
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 4 cups beef broth
- 2 large sweet potatoes, peeled and cubed
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeno pepper, seeded and minced
- 1/4 cup chopped fresh cilantro

Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid

Step-by-step instructions:
1. Heat olive oil in a Dutch oven over medium-high heat.
2. Add ostrich meat and cook until browned on all sides, about 5 minutes.
3. Remove the meat from the pot and set aside.
4. Add onion and garlic to the pot and sauté until softened, about 5 minutes.
5. Stir in tomato paste, smoked paprika, cumin, coriander, cinnamon, salt, black pepper, and cayenne pepper.
6. Cook for 1-2 minutes, stirring constantly.
7. Add beef broth and bring to a boil.
8. Reduce heat to low, cover, and simmer for 1 hour.
9. Add sweet potatoes, red and green bell peppers, and jalapeno pepper to the pot.
10. Cover and simmer for an additional 30 minutes, or until sweet potatoes are tender.
11. Stir in cilantro and serve hot.


Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Simmer on low heat
Serving size:
6 servings

Nutritional information:
Calories: 340
Fat: 9g
Carbohydrates: 32g
Protein: 32g
Sodium: 1400mg
Fiber: 6g
Sugar: 10g

Substitutions for ingredients:
- Ostrich meat can be substituted with beef, bison, or venison.
- Sweet potatoes can be substituted with regular potatoes or butternut squash.
- Beef broth can be substituted with chicken or vegetable broth.

Variations:
- Add a can of diced tomatoes for a more tomato-based stew.
- Add a can of black beans for extra protein and fiber.
- Use different types of peppers for a different level of spiciness.

Tips and tricks:
- Browning the meat before cooking it in the stew adds extra flavor and helps to seal in the juices.
- If the stew is too thick, add more broth or water to thin it out.
- For a thicker stew, mix 1 tbsp of cornstarch with 1/4 cup of cold water and stir it into the stew before adding the sweet potatoes.

Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in a pot on the stove over medium heat until heated through.

Presentation ideas:
Serve in a large bowl with a sprig of cilantro on top.

Garnishes:
Chopped fresh cilantro or green onions.

Pairings:
Serve with crusty bread or rice.

Suggested side dishes:
Roasted vegetables or a side salad.

Troubleshooting advice:
If the stew is too spicy, add more sweet potatoes or serve with a dollop of sour cream.

Food safety advice:
Make sure the meat is cooked to an internal temperature of 160°F to ensure it is safe to eat.

Food history:
Ostrich meat has been consumed for thousands of years in Africa and is now gaining popularity in other parts of the world.

Flavor profiles:
This stew is spicy and flavorful with a hint of sweetness from the sweet potatoes.

Serving suggestions:
Serve hot with a side of crusty bread or rice.

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Taste: Spicy, Savory, Sweet, Tangy, Aromatic