Bring the water to a boil and add the salt. Add the maize meal and mix thoroughly.Bring to the boil, reduce heat and simmer the pap for an hour, stirring a few times.Meanwhile, steam the pumpkin with a little water and a pinch of salt until cooked.Drain off any remaining water and add the butter and brown sugar. Cook for 10 minutes until caramelized.Pre-heat the oven to 180°C. Place the mushrooms, garlic and chillies (optional) onto a roasting tin and drizzle with 60ml of the olive oil. Season lightly and roast for 20 minutes.Baste the ostrich steaks with the remaining olive oil.Heat a heavy based griddle pan until very hot. If you are braaing the steaks, the coals should be very hot.Place the steaks in the pan or on the grid and seal both sides.Turn the meat twice on each side until it is cooked as preferred. (If you like the meat to be cooked medium to rare cook it 3 minutes on each side). Season with salt and pepper.Remove from the heat and leave to rest for 3 to 4 minutes before serving.Press the roasted garlic until it is pureed and add to the mielie pap with the caramelized pumpkin and chillies, if you are using the chillies.Spoon the pumpkin mielie pap onto serving plates. Place the ostrich steaks on top of the pap and top with the roasted mushrooms.Garnish with the chives.Recipe reprinted with permission of Pink Polka Dot. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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