South African Food

Food in South Africa is marked by variety. The South African kitchen was influenced by the Dutch, Indian and English kitchen. Then there is of course still the traditionally African kitchen with a lot of cornmeal and vegetables works.

Biltong
Biltong is a speciality of the South African and Namibian kitchen, in South Africa and Namibia consisting of air-dried beef or wild meat.
Biltong is liked very much with all social classes.
For the production of Biltong beef is often used – however, it is above all also to be used in Namibia commonly also meat by the bunch, Kudu, springbok, Eland, chamois and other wild animals.
The meat is cut in discs, is rubbed with a spice blend of brown sugar, saltpetre, coriander and pepper, is sprinkled of vinegar and neutralised covered from 6 to 8 hours. Then hanging the meat is air-dried one till two weeks, until it has half dried and has lost 40-50% of his weight. Then it is wrapped in wax paper and is chilly kept.
An easier method of the Biltong production was applied traditionally for game, above all with zebra meat. The meat cut in stripe was rubbed with salt and then was dried in the sun, until it was rock-hard. Then this meat had to be cut before the consumption in small pieces and be knocked softy.
Half has dried Biltong three weeks long-lasting, fully dryly about two years.
The production of Biltong in regions without dry air is possible with the help of a „Biltong of box“, a heated and ventilated box in which the meat is hung up to the dry.

made by sophie