Ostrich Potjie Recipe

Low in animal fat, and full of flavour if cooked correctly, ostrich can serve as a regular alternative to red meat.


Prep Time

15 minutes

Cooking Time

45 minutes



Recipe Ingredients

  • 2 packs ostrich goulash cubes (800 g)
  • 250 g SPAR chopped bacon
  • 30 ml brandy
  • 2 large onions, sliced
  • 3 large cloves garlic, finely chopped
  • 800g Freshline baby potatoes with herb butter (2 x 400 g packets)
  • 8 ml dried thyme
  • 1 can SPAR chopped tomatoes
  • 1/2 bottle SPAR sweet chilli sauce
  • 250 ml red wine or hot beef stock
  • 320g box frozen creamed spinach, thawed

Recipe Method

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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