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!
Other names: Ostrich Carpaccio
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.