Lesotho • Africa • medium • 10140 mins
Lesotho Biltong
Description
Biltong is a traditional dried meat snack originating from Southern Africa, particularly popular in Lesotho. It is made by curing strips of meat with salt and spices, then air-drying them, resulting in a flavorful and protein-rich delicacy that holds cultural significance as a staple food for travelers and hunters.
Ingredients
- 1 kg beef (preferably silverside or topside)
- 50 g salt
- 15 g black pepper
- 15 g coriander seeds
- 5 g chili flakes (optional)
- 100 ml vinegar (white or apple cider)
- 2 cloves garlic (minced)
Instructions
- Slice the beef into strips about 1-2 cm thick, following the grain of the meat.
- In a bowl, mix the salt, black pepper, coriander seeds (crushed), chili flakes, minced garlic, and vinegar to create a marinade.
- Rub the marinade thoroughly into the meat strips, ensuring they are well coated.
- Place the marinated meat in a container, cover, and refrigerate for 24 hours to allow the flavors to penetrate.
- After marinating, remove the meat and hang it in a cool, dry place with good air circulation, or use a dehydrator.
- Allow the meat to dry for about 3-7 days, depending on the humidity and thickness of the strips, until it reaches the desired dryness.
- Once dried, slice into bite-sized pieces and store in an airtight container.
Nutritional Information
Calories: 250 per serving
Servings: 10
Dietary: dairy-free, gluten-free
⚠️ Allergens: none
Health Benefits
Biltong is a high-protein dish, primarily from lean beef, which supports muscle health and aids in weight management. The inclusion of spices like black pepper and coriander not only enhances flavor but also provides antioxidants and anti-inflammatory properties. Additionally, its simplicity in ingredients makes it a dairy-free and gluten-free option, catering to various dietary needs while celebrating traditional culinary practices from Lesotho.
Cultural Significance
Biltong is not only a popular snack but also a vital source of protein for many Basotho, especially in rural areas. It reflects the resourcefulness of the people in preserving meat for long periods, especially during times of scarcity.
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