Africa: Namibia: Namibian Ostrich Goulash

INGREDIENTS:

800 g ostrich fillet (s)

1 onion (s)

15 ml oil (sunflower oil)

3 cm ginger, fresher, sliced

5 g cinnamon, round

250 ml water

250 ml red wine

250 g plum (s), dried, without a stone

30 ml honey

0.5 ½ lemon (s), sliced

1 teaspoon cornstarch

Lemons

INSTRUCTIONS:

Cut the ostrich meat into bite-sized pieces. Chop the onion and add to the meat with the oil, cinnamon and ginger and mix everything together well. Cover and leave to stand in a cool place for two hours.

Sear the meat and deglaze with the water and red wine, add prunes, honey and lemon wedges and slowly cook everything soft for an hour and a half.

Thicken the sauce with cornstarch and reduce (until a creamy consistency is formed). Garnish the ostrich goulash with lemon wedges and serve. Potatoes or croquettes go well with it.

Drink recommendation: Pinotage or Pinot noir.