Happy New Year!!! How did your festive dishes turn out? So I was surfing for a Namibia recipe. Given that they are the only African country where German is widely spoken, I expected that it would influence their food. However, nothing prepared me for their choice of meat. This side dish was an astonishing discovery for me. Ostrich Carpaccio as it is also known, is a type of salad; the meat is from the large bird species known as ostrich. The salad can be served as a starter or as an accompaniment to a main dish, you can also substitute the ostrich for other types of meat and add in cheese or nuts, for a more inventive flavor if you feel inclined.

Note: This dish is eaten in order parts of Africa, however it originated in Namibia.

So if you like to try new things like I do, whip up your cooking tools and let’s get to work!

Title: Straußencarpaccio

Other names: Ostrich Carpaccio

Serves: 4

Cooking Time: 25min














Ingredients: 150g ostrich fillet

1 tbsp. olive oil

300g of lettuce leaves

1 lemon, juiced

Coarsely crushed black pepper, to taste

Salt, to taste

Cooking Method: Wash and rinse the meat then pat dry. Wrap in cling film and tighten the ends to form a tight sausage shape. Set in the freezer for 1 hour to set.

After this, cut the meat into thin slices.

Drizzle the olive oil over the plates then brush the ostrich fillet slices with a little of the remaining oil.

Arrange the meat on the plates and sit a few lettuce leaves on top.

Sprinkle with the lemon juice, season and serve.




Miriam Chiazor

Miriam Chiazor

Content Editor
Miriam is the cornerstone of content planning, fiercely dedicated to resolving the critical issues of the day. She loves a good challenge, thrives on deadlines, pressure and learning new things.
Miriam Chiazor
Miriam Chiazor
Miriam Chiazor

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