Zebra Steak / Windhoek, Potatoes / Lüderitz, Aubergine with Couscous and Date Filling

Zebra steaks

1. Rub the zebra steaks with pepper. Heat the butter fat in the pan and fry the steaks for 3-5 minutes on each side, salt and keep warm. (Let the steaks cook in the preheated oven at 100 ° C for about 10 minutes.) Cook the mango until it is soft, then puree. Mix the mango puree with the crème fraîche and the fruit brandy. Simmer the sauce for 3 minutes and season with the chilli powder, salt and pepper. Then pour the sauce over the steaks.

Lüderitz potato

1. Wash the raw potatoes well and cut them in half. Brush with the oil and place in the oven preheated to 200 ° C for 20 minutes. Hollow out the potato halves. Mix the potato mixture with the spices and milk. Put a dried fig in each potato half and pour the prepared potato mixture over it. Then bake the potato halves in the oven for 10 minutes.

Eggplant with couscous and date filling

1. Pour hot water over the sun-dried tomatoes and soak for at least 30 minutes. In the meantime, bring the broth to the boil, sprinkle in the couscous and cover and allow to soak for 5 minutes. Peel and dice the onions. Core the dates and cut into small pieces. Wash the orange with hot water and dry it. Rub the peel and squeeze out the juice. Bring plenty of water to the boil and season with salt. Wash the aubergines, peel thin strips of the peel lengthways with the peeler so that a striped pattern is created. Cut the eggplants crosswise into 4 pieces and hollow out the inside down to the bottom and a 2 cm thick edge.
2. Blanch the aubergine pieces in salted water for 1-2 minutes, then rinse cold and pat dry with kitchen paper. Preheat the oven to 200 ° (180 ° convection). Steam the onions in the oil until translucent. Cut the inside of the aubergines into small pieces and add, stir-fry for 3-4 minutes. Squeeze out the soaked tomatoes and cut into small pieces. Add the tomatoes and couscous to the aubergines and fry them. Add the orange juice and reduce. Season with salt, pepper, paprika, cinnamon, cayenne pepper and the orange peel. Spread a little oil on an ovenproof dish. Pour the filling into the hollowed out eggplant pieces and press down with a spoon. Bake the eggplants in the hot oven (center) for 10-15 minutes.