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Biltong and Droëwors
This traditional South African dish offers a unique chance to savor the dry meat and dried sausage, crispy and flavorful.
📷 Olga Ernst — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 25 min prep + 10 min cottura · 4 porzioni · media
Ingredients
- 1.5 kg of beef or veal
- 1 tablespoon of salt
- 1 tablespoon of black pepper
- 1 tablespoon of sugar
- 1 tablespoon of vinegar
- 1 tablespoon of chilli powder
- 1/2 tablespoon of spices (turmeric, ginger, coriander)
- 400 g of droëwors
- oil for frying
Method
- Slice the beef or veal thinly, about 2-3 mm.
- Mix the salt, sugar, chilli powder, and spices in a bowl.
- Marinate the meat slices in the salt and spices for 24 hours in the refrigerator.
- After 24 hours, dry the meat with paper towels.
- Fry the meat in a pan with a little oil until it becomes crispy.
- For the droëwors, follow the manufacturer's instructions.
- Serve cold or at room temperature.
The story
Biltong and droëwors are traditional South African dishes that date back to the origins of the Boers, who used these methods of meat preservation for long journeys and military expeditions.
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