Page 44 - Through the eyes of an African chef

THROUGH THE EYES OF AN AFRICAN CHEF
Game stew
INGREDIENTS
70g plain flour
Freshly ground black pepper and salt to taste
1kg stewing venison (ask your butcher for a chunky cut)
Olive oil 60g butter
2 medium onions, peeled, roughly chopped
2 garlic cloves, crushed
2 leeks, sliced
3 carrots, roughly chopped
2–3l venison/beef/vegetable stock 3–4 juniper berries, crushed
2 sprigs of rosemary
INSTRUCTIONS
In a bowl, combine the flour, salt and pepper. Toss the meat to coat it, dusting off the excess flour.
Add olive oil to a large pot on a high heat. Brown the meat in batches and set the meat aside in a separate dish.
Into the same pot, add butter, onion, garlic, leeks and carrots. Cook for 5 minutes then add the meat. Stir for 5 minutes then add stock, juniper berries and rosemary. Cover and bring to the boil.
Turn the heat to low and simmer for 2 hours, or until meat is tender.
TO SERVE
Serve with ujeqe (steamed bread). See recipe on page 94.
SERVES 6–8 PREPARATION TIME 10 MINS COOKING TIME 21⁄2 HOURS
42 MAINS AND SIDE DISHES [ chapter two ]