Southern Africa · Street food
Biltong (Cured Spiced Dried Meat)
Tender, air-dried cured beef ribbons infused with toasted coriander seeds, cracked black pepper, coarse salt, and robust brown vinegar.
The story
Developed by pastoralist indigenous groups and perfected by 17th-century trekboers traversing Southern Africa, biltong was designed as a durable survival provision. Eaten today by all South Africans as a ubiquitous high-protein snack, it differs fundamentally from jerky because it cures in thick muscle strips and dries slowly in cool air without heat or smoke. The essential antimicrobial mechanism relies on vinegar bathing and crushed toasted coriander seeds, which naturally contain antibacterial essential oils like linalool.
Cook this next
Amagwinya (Fried Dough Bread)
Crisp golden-bronze yeast fritters with a pillowy, airy crumb, traditionally slit open and stuffed with savoury polony or spicy chakalaka.
Amasi (Fermented Cultured Milk)
A thick, tangy South African cultured milk with a velvety curd and refreshing acidity, essential for summer mornings.
Denningvleis (Tamarind and Allspice Mutton Stew)
A sweet, sour, and aromatic Cape Malay mutton stew slow-braised with tamarind pulp, whole allspice, and deeply caramelised onions.
Koeksisters (Braided Syrup-Infused Doughnuts)
Golden, crisp braided pastries plunged straight from smoking-hot oil into ice-cold spiced citrus syrup for an explosive syrupy crunch.