South Africa
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Low in animal fat, and full of flavour if cooked correctly, ostrich can serve as a regular alternative to red meat.
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1. Brown the ostrich and bacon together lightly in the heated potjie. Add the brandy and allow it to cook off for a few minutes. 2. Layer the onion slices and garlic, followed by the potatoes and herb butter. 3. Sprinkle on the thyme. 4. Gently add the tomato, chilli sauce and wine/ stock. Simmer, covered, for 30 minutes. 5. Top with the thawed creamed spinach. Replace the pot lid at an angle, and cook for a further 15 minutes. 6. Gently combine all the pot contents and serve.
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