For the pap squares

1 litre water
1 tsp salt
500g mielie meal
Half cup PnP mixed dried fruit, chopped finely

For the stew

1 onion, sliced
2 cloves garlic, diced
2 tomatoes, skinned and diced
1 tsp paprika
1 tsp cumin
200ml Drostdy-Hof red wine
1 litre beef stock

For the ostrich meatballs

1 pack ostrich sausages
2 tsp paprika
2 tsp cumin
1 tsp salt
1 tsp pepper

For the crispy green beans

20 green beans, blanched
250g self-raising flour
2 eggs
200ml water
Salt and pepper to taste
1 cup seasoned all purpose flour

Pap squares

This can be done the night before.

Bring the water and salt to the boil and slowly pour in the pap stirring constantly as you pour. Toss in the dried fruit. Stir well, drop to a low heat and allow to steam with the lid on for about 10 minutes. Pour into a pyrex dish and pop into the fridge.

When cold, pop out of the dish and cut into squares. Brush with olive oil and pop onto the braai. Braai for about 2 minutes on each side or until slightly charred.

The stew

Fry the onions, garlic and tomatoes in your choice of oil. Add the spices and stir well. Pour in the wine and allow it to cook off some of the alcohol. Add the stock. Allow to simmer.

Ostrich meatballs

Cut the casing of the sausages and pop the fillings into a bowl. Mix in the spices and the seasoning. Shape into meatballs around skewers. Brush with olive oil and place on the braai till they get nice and brown on the outside. Pop the meatballs into the stew.

Crispy green beans

Make sure the green beans are dry. Heat up enough oil to deep fry.

Mix together the self-raising flour and eggs. Add the water slowly until you get a batter that is slightly runny but still sticky. Season the batter. Place the green beans in the seasoned flour and then into the batter. Place the battered green beans into the oil. Allow to brown on one side then turn. Remove onto kitchen towel to drain the excess oil.