Heat a very large, deep saucepan or shallow pot (oven proof) on medium and add 2 tablespoons of olive oil. Add the onions and fry till they turn translucent, stirring occasionally.
Add cinnamon stick, aniseed, cardamom and bay leaves.
When onions start to brown add garlic. Stir for 30 seconds, careful not to let the garlic burn. Remove from pot and set aside in a bowl or plate.
In same saucepan add 1 tablespoon olive oil. Add bacon (dry with paper towels if needed) and fry until starting to crisp, set aside
In same pan add ostrich mince (isn’t this fantastic – one pot cooking!)
Fry for 4 minutes on medium-high heat Add cumin, coriander, chili flakes and fresh chili and salt to taste.
Keep stirring. After 4-5 minutes add cinnamon powder, cacao powder and chili chocolate sauce and stir to mix well.
Return the onions and bacon to the mince, with the spices. (will add flavour during baking)
Add fresh tomato and canned tomato, water and sugar. Cook for 5-6 minutes on medium-high and then add the beans and turn the heat down to low.
Add coriander and recheck the seasoning. Remove pot from heat.
Preheat the oven to 180°C.
For the semolina topping:
Whisk eggs with a fork until blended. Add dry ingredients to a large bowl, followed by wet ingredients.
Add cheese and mix all the components together with a rubber spatula until a thick, gloopy batter forms. Try to dissolve lumps, if any. It will not make a very wet batter.
Top chilli mince with semolina batter evenly and bake in oven for 25-30 minutes until bread is slightly golden and firm.
Serve with créme fraiche and fresh coriander.
Reprinted with permission of The Food and the Fabulous. To
see more recipes, click here.