• 500g Klein Karoo Ostrich Mince
• 15ml Olive Oil
• 1 Onion, chopped
• 3 Cloves garlic, crushed
• 1 Stick celery, chopped
• 5ml Chilli powder
• 1 Pinch cayenne pepper
• 5ml Dried oregano
• 440g Can crushed tomatoes
• 30ml Tomato paste
• 5ml Soft brown sugar
• 15ml Cider or red wine vinegar
• 425g Can red kidney beans, rinsed and drained
• 125ml Water
• 8 Whole wheat wraps

• Heat the oil in a large, heavy-based pan, and add the onion, garlic and celery.
• Stir over medium heat for 5 minutes, or until softened.
• Add the meat and cook over high heat for 5 minutes until well-browned, breaking up any lumps with a fork.
• Add the chili powder, cayenne pepper, and oregano to the pan.
• Cook for a further 2 minutes.
• Add the crushed tomatoes, water, and the tomato paste, and stir to combine.
• Simmer for 30 minutes, stirring occasionally.
• Add the sugar, vinegar, and the kidney beans.
• Season with salt and freshly ground black pepper.
• Heat through for 5 minutes.

Serve with chopped avocado, chopped tomatoes and grated cheese in wraps.

Recipe:  Tersia de Wet