1 leg of impala of 750 g - 1 kg (1½ - 2½ lb), deboned and cut into cubes
2 onions, chopped
2 ripe tomatoes, grated
62,5 ml (½ cup) [i.e. ¼ cup] oil
250 ml (1 cup) beef stock
salt to taste
pepper to taste
250 g (½ lb) button mushrooms
1 litre (4 cups) cream
50 ml (4 T) red wine
30 ml (2 T) cranberry sauce, optional
Combine the cubed impala, onions, tomatoes, oil and stock. Simmer for 1 hour until soft.
Remove the meat from the stock and place in another saucepan. (Keep stock to make soup). Season. Add the mushrooms, red wine and cream.
Cook slowly until creamy and thickened. Spoon into a serving dish, garnish with chopped parsley and cranberry sauce.
Serve with rice and vegetables in season.
Serves 4 - 6
country : Botswana
course : meat dish
source : Cooking from Cape to Cairo : A Taste of Africa / Dorah Sitole and True Love Magazine