If the thought of eating crocodile makes you think of a pair of old shoes, or ostrich makes you want to stick your head in the sand, then you really are living in a culinary desert. South Africa's fertile fodder is so fashionable Seibu's Coo food hall is running a promotion, The Varieties of the Veldt, until April 2. You can buy anything from ostrich and croc meat to black mushrooms and mini-pumpkins. In fact, ostrich - low in calories and cholesterol, and high in iron - has been a popular meat for centuries: ostrich brain was a favoured delicacy of the ancient Romans. This recipe for ostrich kebabs is from South African Darren Hall, who serves up authentic cuisine at Mr Rhino restaurant in D'Aguilar Street. Ostrich Kebabs Ostrich fillet, cubed green peppers, cubed red peppers, cubed onions, diced 50 ml olive oil garlic, thyme 30 ml red wine coriander powder salt and pepper pommery mustard brown gravy butter, single cream Marinade ostrich cubes with oil, garlic, red wine, thyme, coriander, salt and pepper. Make kebabs by placing meat, peppers and onions alternatively on skewers. Place them under a hot grill until evenly browned. Saute a little finely-chopped onion with a little oil and a teaspoon of pommery mustard for the sauce. Add the red wine, brown gravy, and a touch of cream, and simmer. Add a teaspoon of butter to the sauce and pour over the kebabs.