What would happen if Cajun cuisine was infused with South African and Indian ingredients? This recipe, Chef! Browned ostrich chunks are covered in a rich tomato & sour cream sauce, together with cannellini beans, pops of corn & sun-dried tomato. To enjoy every last drop, this dish is sided with toasted rotis.
Creamy Tomato Ostrich Rotis
Creamy Tomato Ostrich Rotis
with sun-dried tomatoes & almonds
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Almonds
- Cannellini Beans
- Corn
- Diced Onion
- Free-range Ostrich Chunks
- NOMU Cajun Rub
- Ostrich
- Rotis
- Sour Cream
- Sun-Dried Tomatoes
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
OSTRICH
Place a pan over high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan. Season and set aside.
CREAMY SAUCE
Return the pan to medium heat with a drizzle of oil, if necessary. When hot, fry the diced onion (to taste) and the corn until turning golden, 4-5 minutes. Add the NOMU rub and the tomato paste, and fry until fragrant, 1-2 minutes. Mix in 100ml of water and simmer until slightly thickening, 6-8 minutes. In the final 2-3 minutes, mix in the rinsed beans and the browned ostrich until warmed through. Remove from the heat and mix in the sour cream and the sun-dried tomatoes. Loosen with a splash of water if it’s too thick and season.
ROTIS
Place the rotis on a plate and heat up in the microwave, 30-60 seconds. Alternatively, place a clean pan over medium heat. When hot, toast the rotis until heated through, 30-60 seconds per side.
DINNER IS READY
Plate up the creamy ostrich, scatter over the nuts, and serve alongside the rotis. Easy, Chef!
Free-range Ostrich Chunks - 150g
Diced Onion - 75g
Corn - 50g
NOMU Cajun Rub - 15ml
Tomato Paste - 30ml
Cannellini Beans - 60g
Sour Cream - 50ml
Sun-dried Tomatoes - 30g
Rotis - 4
Almonds - 10g
OSTRICH
Place a pan over high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan. Season and set aside.
CREAMY SAUCE
Return the pan to medium heat with a drizzle of oil, if necessary. When hot, fry the diced onion (to taste) and the corn until turning golden, 4-5 minutes. Add the NOMU rub and the tomato paste, and fry until fragrant, 1-2 minutes. Mix in 200ml of water and simmer until slightly thickening, 6-8 minutes. In the final 2-3 minutes, mix in the rinsed beans and the browned ostrich until warmed through. Remove from the heat and mix in the sour cream and the sun-dried tomatoes. Loosen with a splash of water if it’s too thick and season.
ROTIS
Place the rotis on a plate and heat up in the microwave, 30-60 seconds. Alternatively, place a clean pan over medium heat. When hot, toast the rotis until heated through, 30-60 seconds per side.
DINNER IS READY
Plate up the creamy ostrich, scatter over the nuts, and serve alongside the rotis. Easy, Chef!
Free-range Ostrich Chunks - 300g
Diced Onion - 150g
Corn - 100g
NOMU Cajun Rub - 30ml
Tomato Paste - 60ml
Cannellini Beans - 120g
Sour Cream - 100ml
Sun-dried Tomatoes - 60g
Rotis - 8
Almonds - 20g
OSTRICH
Place a pan over high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside.
CREAMY SAUCE
Return the pan to medium heat with a drizzle of oil, if necessary. When hot, fry the diced onion (to taste) and the corn until turning golden, 5-6 minutes. Add the NOMU rub and the tomato paste, and fry until fragrant, 1-2 minutes. Mix in 300ml of water and simmer until slightly thickening, 8-10 minutes. In the final 2-3 minutes, mix in the rinsed beans and the browned ostrich until warmed through. Remove from the heat and mix in the sour cream and the sun-dried tomatoes. Loosen with a splash of water if it’s too thick and season.
ROTIS
Place the rotis on a plate and heat up in the microwave, 30-60 seconds. Alternatively, place a clean pan over medium heat. When hot, toast the rotis until heated through, 30-60 seconds per side.
DINNER IS READY
Plate up the creamy ostrich, scatter over the nuts, and serve alongside the rotis. Easy, Chef!
Free-range Ostrich Chunks - 450g
Diced Onion - 225g
Corn - 150g
NOMU Cajun Rub - 45ml
Tomato Paste - 90ml
Cannellini Beans - 180g
Sour Cream - 150ml
Sun-dried Tomatoes - 90g
Rotis - 12
Almonds - 30g
OSTRICH
Place a pan over high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside.
CREAMY SAUCE
Return the pan to medium heat with a drizzle of oil, if necessary. When hot, fry the diced onion (to taste) and the corn until turning golden, 5-6 minutes. Add the NOMU rub and the tomato paste, and fry until fragrant, 1-2 minutes. Mix in 400ml of water and simmer until slightly thickening, 8-10 minutes. In the final 2-3 minutes, mix in the rinsed beans and the browned ostrich until warmed through. Remove from the heat and mix in the sour cream and the sun-dried tomatoes. Loosen with a splash of water if it’s too thick and season.
ROTIS
Place the rotis on a plate and heat up in the microwave, 30-60 seconds. Alternatively, place a clean pan over medium heat. When hot, toast the rotis until heated through, 30-60 seconds per side.
DINNER IS READY
Plate up the creamy ostrich, scatter over the nuts, and serve alongside the rotis. Easy, Chef!
Free-range Ostrich Chunks - 600g
Diced Onion - 300g
Corn - 200g
NOMU Cajun Rub - 60ml
Tomato Paste - 125ml
Cannellini Beans - 240g
Sour Cream - 200ml
Sun-dried Tomatoes - 120g
Rotis - 16
Almonds - 40g
Woolies Products in this dish
