- 4 ostrich fillets
- 2 tablespoons of olive oil
- Salt and pepper to taste
For the Five Spicy Sauces:
1. Mango and Habanero Sauce:
- 1 mango, peeled and diced
- 2 habaneros, seedless and chopped
- 1 tablespoon of sugar
- 2 tablespoons of apple cider vinegar
- Salt to taste
2. Tamarind and Chipotle Sauce:
- 3 tablespoons of tamarind paste
- 2 dried chipotles, soaked and chopped
- 1 teaspoon of honey
- 1 tablespoon of lemon juice
- Salt to taste
3. Jalapeño and Cilantro Sauce:
- 4 jalapeños, seedless and chopped
- 1 handful of cilantro, chopped
- 2 tablespoons of plain yogurt
- 1 tablespoon of lemon juice
- Salt to taste
4. Tomato and Cayenne Sauce:
- 4 ripe tomatoes, peeled and diced
- 1 cayenne pepper, seedless and chopped
- 2 tablespoons of tomato paste
- 1 teaspoon of black pepper
- Salt to taste
5. Wasabi and Soy Sauce:
- 2 teaspoons of wasabi
- 3 tablespoons of soy sauce
- 1 tablespoon of honey
- 1 tablespoon of lemon juice
- Salt to taste
Instructions:
1. Preheat the grill to medium-high heat.
2. Brush the ostrich fillets with olive oil and season with salt and pepper.
3. Place the fillets on the grill and cook for 4-5 minutes on each side until well-marked and cooked to the desired doneness.
4. While the ostrich is grilling, prepare the five spicy sauces:
- Mango and Habanero Sauce: Blend mango with habaneros and mix with sugar and vinegar. Add salt to taste.
- Tamarind and Chipotle Sauce: Combine tamarind paste with chipotles, honey, and lemon juice. Add salt to taste.
- Jalapeño and Cilantro Sauce: Mix jalapeños with cilantro, yogurt, lemon juice, and salt.
- Tomato and Cayenne Sauce: Cook tomatoes with cayenne, tomato paste, black pepper, and salt.
- Wasabi and Soy Sauce: Blend wasabi with soy sauce, honey, and lemon juice. Add salt to taste.
5. Serve the grilled ostrich fillets with a generous portion of each spicy sauce, creating a clash of intense and exquisite flavors.
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