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By Peter Andrews
Spice up your meals with this bold Ethiopian Berbere-Spiced Ostrich Rice Bowl! Featuring rich, lean ostrich meat seasoned with aromatic berbere spice, sautéed with fresh vegetables, and served over warm rice. A delicious fusion of heat and depth, perfect with yogurt raita or fresh herbs.
4
10 minutes
10 minutes
Spice up your meals with this bold Ethiopian Berbere-Spiced Ostrich Rice Bowl! Featuring rich, lean ostrich meat seasoned with aromatic berbere spice, sautéed with fresh vegetables, and served over warm rice. A delicious fusion of heat and depth, perfect with yogurt raita or fresh herbs.
1 lb. Ground Ostrich Meat
2 tbsp berbere spice blend
2 tbsp clarified butter (or ghee)
1 onion, finely chopped
3 cloves garlic, minced
1 tomato, diced
½ cup bell peppers or carrots, diced
½ cup chicken or vegetable stock
Salt to taste
2 cups cooked rice
Fresh cilantro or parsley for garnish
Yogurt raita or a dollop of plain yogurt (optional)
Heat the clarified butter (or ghee) in a skillet over medium-high heat.
Add the ground ostrich meat and cook until browned, breaking it up with a spoon. Once browned, remove from the skillet and sett aside.
in the same skillet, add the chopped onion and minced garlic. Sauté until golden and fragrant.
Stir in the berbere spice blend and cook for about 30 seconds to release its aromas.
Add the diced tomato, bell peppers (or carrots), and stock. Stir well and let the mixture simmer for about 5 minutes, allowing the flavors to meld.
Return the browned ostrich meat to the skillet, stirring to combine. Cook for additional 3 minutes until everything is well incorporated and heated through.
Season with salt to taste
Serve the spiced ostrich mixture over a bowl of warm cooked rice.
Garnish with fresh cilantro or parsley and serve with yogurt raita or a dollop of plain yogurt if desired.