By Piet Herselman

Recipe 1 (low cholesterol and low fat option)

• No. 3 pot
• 2kg ostrich neck pieces
• 2 large onions, coarsely chopped
• 2 large potatoes, coarsely cubed
• 410g tin tomatoes
• Mushrooms to taste
• Salt and pepper to taste
• Garlic to taste
• 1 packet tomato soup powder, dissolved in 250ml cup dry white wine
• Olive oil (approved by the Heart Foundation)

Recipe 2 (not cholesterol-free)

• Same ingredients as above, but add the following for a tastier pot (with cholesterol and fat) ± 350g pork fat or bacon
• 6 mutton chops or mutton/pork shin

Method

• Brown onions and meat in oil.
• Add tomatoes and soup-wine mixture.
• Simmer very slowly for ± 3 hours.
• Add rest of ingredients except mushrooms and simmer for a further ± 1½ hours.
• Add mushrooms and simmer for another 30 minutes.
• Serve with “pap” or rice.