eCook Meal
Peruvian Ostrich Stew
with baby corn & baby potatoes
How exciting, Chef! After today, you can add Peruvian food to your culturally-rich culinary repertoire. With a combination of cuisines such as the Inca, Spanish, Italian, Chinese, Japanese, and Africa, this mouthwatering, multidimensional stew features seared ostrich, a special UCOOK spice mix, red wine, tangy tomato paste & fresh parsley.
Serving guide
Choose your portion size.
NICE RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
BROWN Ostrich
Place a pot over high heat with a drizzle of oil and a knob of butter. Pat the Ostrich dry with paper towel and cut into small chunks. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pot.
START THE STEW
Return the pot to medium-high heat with a drizzle of oil if necessary. When hot, fry the Onion and the potatoes until golden, 5-8 minutes (shifting occasionally). Add the tomato paste, garlic, spice blend, and fry until fragrant, 1-2 minutes. Deglaze the pot with the wine and simmer until almost evaporated.
FINISH THE STEW
Add the cooked chopped tomato and 200ml [400ml]|#7DA0D7 of water to the pot. Simmer until the veggies are cooked through and the sauce is thickening, 12-15 minutes. In the final 4-5 minutes, add the baby corn. In the final 1-2 minutes, add the browned Ostrich chunks and simmer until warmed through. Add a sweetener (to taste) and season.
DINNER IS READY
Make a bed of the fluffy rice, top with the delicious Ostrich stew, and sprinkle over the parsley. Well done, Chef!
NICE RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
BROWN Ostrich
Place a pot over high heat with a drizzle of oil and a knob of butter. Pat the Ostrich dry with paper towel and cut into small chunks. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pot.
START THE STEW
Return the pot to medium-high heat with a drizzle of oil if necessary. When hot, fry the Onion and the potatoes until golden, 5-8 minutes (shifting occasionally). Add the tomato paste, garlic, spice blend, and fry until fragrant, 1-2 minutes. Deglaze the pot with the wine and simmer until almost evaporated.
FINISH THE STEW
Add the cooked chopped tomato and 200ml [400ml]|#7DA0D7 of water to the pot. Simmer until the veggies are cooked through and the sauce is thickening, 12-15 minutes. In the final 4-5 minutes, add the baby corn. In the final 1-2 minutes, add the browned Ostrich chunks and simmer until warmed through. Add a sweetener (to taste) and season.
DINNER IS READY
Make a bed of the fluffy rice, top with the delicious Ostrich stew, and sprinkle over the parsley. Well done, Chef!
NICE RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
BROWN Ostrich
Place a pot over high heat with a drizzle of oil and a knob of butter. Pat the Ostrich dry with paper towel and cut into small chunks. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pot.
START THE STEW
Return the pot to medium-high heat with a drizzle of oil if necessary. When hot, fry the Onion and the potatoes until golden, 10-12 minutes (shifting occasionally). Add the tomato paste, garlic, spice blend, and fry until fragrant, 2-3 minutes. Deglaze the pot with the wine and simmer until almost evaporated.
FINISH THE STEW
Add the cooked chopped tomato and 600ml [800ml]|#7DA0D7 of water to the pot. Simmer until the veggies are cooked through and the sauce is thickening, 15-20 minutes. In the final 6-7 minutes, add the baby corn. In the final 2-3 minutes, add the browned Ostrich chunks and simmer until warmed through. Add a sweetener (to taste) and season.
DINNER IS READY
Make a bed of the fluffy rice, top with the delicious Ostrich stew, and sprinkle over the parsley. Well done, Chef!
NICE RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
BROWN Ostrich
Place a pot over high heat with a drizzle of oil and a knob of butter. Pat the Ostrich dry with paper towel and cut into small chunks. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pot.
START THE STEW
Return the pot to medium-high heat with a drizzle of oil if necessary. When hot, fry the Onion and the potatoes until golden, 10-12 minutes (shifting occasionally). Add the tomato paste, garlic, spice blend, and fry until fragrant, 2-3 minutes. Deglaze the pot with the wine and simmer until almost evaporated.
FINISH THE STEW
Add the cooked chopped tomato and 600ml [800ml]|#7DA0D7 of water to the pot. Simmer until the veggies are cooked through and the sauce is thickening, 15-20 minutes. In the final 6-7 minutes, add the baby corn. In the final 2-3 minutes, add the browned Ostrich chunks and simmer until warmed through. Add a sweetener (to taste) and season.
DINNER IS READY
Make a bed of the fluffy rice, top with the delicious Ostrich stew, and sprinkle over the parsley. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R317.18
for 4 servings · R79.30 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Spice Blend needs 80 mlChicken Masala 50 g R29.99 · whole pack (size can't be divided)R29.99
-
Baby Corn needs 200 gBaby Corn 250 g 250 g at R43.99 · 80% of packR35.19
-
Cooked Chopped Tomato needs 600 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R49.99 · 40% of packR20.00
-
White Basmati Rice needs 400 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
-
Baby Potatoes needs 800 gBaby Potatoes 700 g 700 g at R24.99 · 1.14× packR28.56
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Red Wine needs 125 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 50% of packR22.50
-
Tomato Paste needs 40 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
-
Free-range Ostrich Chunks needs 600 gOstrich Cubes 500 g 500 g at R75.99 · 1.20× packR91.19
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Peruvian Ostrich Stew?
The preparation time for Peruvian Ostrich Stew with baby corn & baby potatoes is between 30 and 50 minutes.
What is the total time required to make Peruvian Ostrich Stew with baby corn & baby potatoes?
The total time required to make Peruvian Ostrich Stew with baby corn & baby potatoes is between 40 and 60 minutes.
How many servings does Peruvian Ostrich Stew provide?
4 servings
What are the main ingredients in Peruvian Ostrich Stew?
Baby Corn, Baby Potatoes, Cooked Chopped Tomato, Free-range Ostrich Chunks, Fresh Parsley, Garlic Clove, Garlic Cloves, Onion, Onions, Red Wine, Spice Blend, Tomato Paste, White Basmati Rice
What is the nutritional information of Peruvian Ostrich Stew?
Calories: 914, Carbs: 139 grams, Fat: grams, Protein: 48 grams, Sugar: 19.6 grams, Salt: 688 grams
How do I prepare Peruvian Ostrich Stew?
DINNER IS READY: Make a bed of the fluffy rice, top with the delicious ostrich stew, and sprinkle over the parsley. Well done, Chef! FINISH THE STEW: Add the cooked chopped tomato and 200ml [400ml]|#7DA0D7 of water to the pot. Simmer until the veggies are cooked through and the sauce is thickening, 12-15 minutes. In the final 4-5 minutes, add the baby corn. In the final 1-2 minutes, add the browned ostrich chunks and simmer until warmed through. Add a sweetener (to taste) and season. START THE STEW: Return the pot to medium-high heat with a drizzle of oil if necessary. When hot, fry the onion and the potatoes until golden, 5-8 minutes (shifting occasionally). Add the tomato paste, garlic, spice blend, and fry until fragrant, 1-2 minutes. Deglaze the pot with the wine and simmer until almost evaporated. BROWN OSTRICH: Place a pot over high heat with a drizzle of oil and a knob of butter. Pat the ostrich dry with paper towel and cut into small chunks. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pot. NICE RICE: Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Peruvian Ostrich Stew?
Baby Corn, Baby Potatoes, Cooked Chopped Tomato, Free-range Ostrich Chunks, Fresh Parsley, Garlic Clove, Garlic Cloves, Onion, Onions, Red Wine, Spice Blend, Tomato Paste, White Basmati Rice
How many calories does Peruvian Ostrich Stew have?
914 calories
How much fat content does Peruvian Ostrich Stew have?
grams