INGREDIENTS (for 4 servings)
4 x 300g kudu loins
2 tsp black peppercorns, crushed
375ml bottle beer
2 onions, finely chopped
20g fresh coriander, chopped
1 tsp salt
2 cups brown rice
1/2 cup peanut butter
1 onion finely chopped
2 tsp garlic, crushed
2 tsp flour
0.6 kg spinach, de-stemmed and chopped
This dish originates from Zimbabwe and comes from the farm areas where they would hunt game. At night they would feast on their catch of game meat by grilling it on an open BBQ and eat it with wild brown rice and wile spinach gathered from the lands.
For the meat marinade, mix together the black peppercorns, beer, onion, garlic, coriander and salt. Place the kudu loin into the marinade and allow to marinade for a minimum of 4 hours, but overnight would be best.
Once marinated, grill the loins whole on an open BBQ to your liking.
For the sauce take the leftover meat marinade, place into a pot and reduce it over a medium heat until 1/3 its original volume, then place in the flour to thicken the sauce.
For the rice, place 2 cups of brown rice into a pot with 6 cups of water and bring to the boil. Once boiling, lower the heat to medium, and allow the rice to cook through. Once cooked, strain the rice, place back into the pot, and mix through the peanut butter, salt and black pepper.
In a small frying pan, fry the onion and garlic in the butter. Once the onions have softened add the spinach and cook for a further 4 minutes. Season with salt and black pepper.
Plate the kudu loin with the brown rice and spinach
SUGGESTED WINE PAIRING