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Malawian Biltong

Malawian Biltong is a traditional Malawian (from Malawi) recipe for a classic method of spicing and then sun-drying strips of beef for later used. The full recipe is presented here and I hope you enjoy this classic Malawian version of: Malawian Biltong.

prep time

20 minutes

cook time

5 days

Total Time:

5 days

Additional Time:

(+24h marinating)

Serves:

20+

Rating:

Tags : Spice RecipesBeef RecipesMalawi Recipes

The method of making biltong (South African spiced and dried meat with vinegar) came to Malawi from South Africa (just as it came to Namibia, Botswana and Zimbabwe). But in a hot and dry climate it is such an effective way of preserving and storing meat that it was quickly assimilated into the local cuisine.

Ingredients:

500g beef steaks, sliced into very thin strips
vinegar or lime juice for washing

For the Marinade:
250ml vinegar
2 tbsp salt
1 tsp caster sugar
1/2 tsp ground coriander seeds
1/2 tsp freshly-ground black pepper
1/4 tsp salt
1/8 tsp baking soda

Method:

Dip the beef strips in to the lime juice or vinegar then wring out the excess liquid.

Whisk together the marinade ingredients in a bowl. Add the washed beef strips, stir to combine then set aside to marinate in the refrigerator for 24 hours.

Traditionally, the meat is pegged onto string and then suspended in full sun to dry every day until all the moisture has evaporated.

In more northerly climes you can make biltong using this method in a hot summer. Otherwise, you can make your own biltong dryer using a wooden box that is held vertically. Place a 60W bulb in the top and suspend the meat on string beneath the bulb. Put a pane of glass on the front and let the heat of the bulb dry the meat.