Entree: Eswatini – Southern Culinary Region – Biltong Stew (Hearty slow-cooked stew made with South African-style cured dried beef and vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 1 lb (454 g) sliced biltong
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped, approx. 8 oz (225 g)
- 3 cloves garlic, minced
- 2 medium tomatoes, diced, approx. 10 oz (300 g)
- 1 red bell pepper, chopped, approx. 6 oz (170 g)
- 2 medium carrots, sliced, approx. 8 oz (225 g)
- 2 medium potatoes, peeled and diced, approx. 12 oz (340 g)
- 1 cup (240 ml) beef or chicken stock
- 1 cup (240 ml) water
- 2 tbsp (30 ml) tomato paste
- 1 tsp (5 ml) smoked paprika
- 1 tsp (5 ml) ground coriander
- 1 tsp (5 ml) freshly ground black pepper
- 1 tsp (5 g) coarse salt, or to taste (reduce if biltong is very salty)
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) brown sugar (optional)
- 2 tbsp (8 g) chopped fresh parsley
- 2 tbsp (30 ml) lemon juice (optional)

Instructions

1. Heat the vegetable oil in a large heavy pot over medium heat. Add the chopped onion and cook until soft and translucent, about 6–8 minutes.
2. Add the minced garlic, chopped red bell pepper, and carrots; sauté 4–5 minutes until fragrant.
3. Stir in the tomato paste and diced tomatoes; cook 3–4 minutes to break down the tomatoes.
4. Add the sliced biltong, diced potatoes, stock, and water. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
5. Add smoked paprika, ground coriander, black pepper, Worcestershire sauce, and brown sugar if using. Reduce heat to low, cover, and simmer gently 25–30 minutes until potatoes and carrots are tender and flavors have melded.
6. Taste and adjust seasoning, adding salt only if needed (biltong can be salty). Stir in lemon juice and chopped parsley just before serving.
7. Serve hot with maize meal (pap/sadza) or crusty bread to absorb the sauce.