AFRICAN ARCHER

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Kudu chili

By Johann van de Giessen

Ingredients
• 1,5kg kudu meat, cut into strips and minced in your food processor. This will give you a mixture of mince and half-
   minced meat.
• 3 Jalepeno chillies
• 10 Peppadew chillies
• 1 large onion
• A few garlic cloves, finely chopped
• 1 teaspoon curry powder
• 1 tablespoon brown sugar
• 10 to 15 peeled tomatoes, liquidised
• 3 cans baked beans
• 5ml ground black pepper
• Salt to taste
 
Method
Use a pot that can contain at least five litres of liquid. Fry chillies, onion and garlic in 50 to 100g of butter over low heat, until the onions start to go soft. Add the curry powder and brown sugar and allow to simmer for about five minutes. Remove from the pot.
Using a mixture of olive oil and butter, brown the meat in the pot. Add the pepper, salt, chilli mixture and liquidised tomatoes. Allow to simmer for at least two hours, add the baked beans and allow to simmer for another hour. Add water to ensure that there is enough fluids in the chilli. Serve on freshly made “potbrood”.

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