Recipes: Jan Braai’s Ostrich Burger and Super Hot Peri-Peri Sauce
Jan Braai, author of Fireworks, has shared two of recipes on Getaway Blog. Find out how to make the ultimate ostrich burger and where he sources the best ingredients for them:
Most of the destinations I visit on the Jan Braai TV show (Braai vir Erfenis, Thursdays at 17h30 on kykNET) are dictated by whether they’re particularly interesting or particularly beautiful. They’re also generally places where the heritage and story has some relevance to our braai culture. This trip wasn’t planned around any of these and, while I didn’t braai with the locals or in the local way, food from the area was the raison d’être for the excursion.
On Route 62 in the Klein Karoo (read more about the Klein Karoo’s Route 62) lie three towns in a row, perfectly poised for the creation of a signature regional dish.
Ostrich meat, which famously comes from the Oudtshoorn region in the Klein Karoo, is a great alternative to beef – and now scientists are even touting it as the answer to eternal youth. Once you are in Oudtshoorn, there’s no need for a fancy GPS system to locate the star ingredient of the dish. Almost every person on the streets will be able to point you in the direction of KKI (Klein Karoo International) or as the locals call it, The Ostrich Butchery. If you’re ever there, buy a couple of patties and try out this ostrich braai burger recipe.
If you like your sauces to have a bite, try his Mozambican super-hot peri-peri sauce, which he created after a visit to a food market in Maputo:
In a clean glass jar, combine:
½ cup white vinegar
½ cup freshly squeezed lemon or lime juice
½ cup olive oil
1 tot chilli powder
1 tot paprika
1 tot salt
1 tot chopped garlic
10 African bird’s eye chillies, finely chopped (don’t remove the seeds as this is where the heat is)