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Ostrich kebabs served with peanut sauce and mealie pap

1 hour cooking time   |   2 hours preparation time

  • Serves 4
  • 500 g Klein Karoo Ostrich Goulash
  • 300 g small brown mushrooms
  • Pieces of green and red peppers
  • 150 ml coconut milk (low fat)
  • 50 ml beef stock
  • 30 ml chopped fresh coriander
  • 30 ml brown sugar
  • 20 ml red curry paste (Thai)
  • 50 ml fish sauce (Thai)
  • 20 ml oil
  • 5 ml lightly crushed coriander seeds


Place the ostrich meat cubes, wiped mushrooms and chopped peppers in a marinade dish.
Combine the remaining ingredients and pour over the meat.
Marinate for 2 – 3 hours
Now thread meat, mushrooms and peppers alternately onto skewers.
Grill over glowing coals for ± 5 minutes – the meat should be medium.


Makes 300 ml


  • 10ml oil
  • 1 small onion, finely chopped
  • 1 clove garlic, crushed
  • 2ml ground cumin
  • 3ml curry paste (Thai)
  • 50ml peanut butter
  • 150ml coconut milk
  • 15ml brown sugar
  • 10ml lemon juice
  • 10ml fish sauce
  • 30ml chopped roasted peanuts
  • About 100ml chicken stock


  • Heat oil. Add onion and garlic, sauté lightly.
  • Add cumin and curry pastes and cook for about 30 seconds.
  • Stir in peanut butter, coconut milk, and brown sugar.
  • Bring to the boil and simmer for 3 minutes.
  • Add lemon juice, fish sauce, and peanuts.
  • Bring back to the boil and dilute with stock to a pouring consistency.
  • Serve with mealie pap and kebabs.



Serves 4-6

For most South Africans, a braai just isn’t the same without mealie pap. Try this tasty variation.


  • 500 ml Water
  • 500 ml Milk
  • 500 ml mealie meal
  • 2 Eggs, beaten
  • 30 ml Butter
  • 1-2 Cloves garlic, crushed
  • Salt and black pepper
  • 1 x 410 g can corn kernels, drained
  • 250 ml Grated cheddar cheese


  • Bring the water, milk and mealie meal to the boil, stirring constantly until thick.
  • Turn down the heat and add the remaining ingredients, except the cheese, and leave to simmer for 1 hour with the lid on.
  • Add the cheese and leave for a further 10 minutes.


Tersia de Wet

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