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Cookbook | Recipes | Ingredients

Biltong, is derived from the Dutch settlers tassal meat. Strips of meat are rubbed with salt, pepper and coriander seeds, covered with vinegar and hung up to dry. The Voortrekkers considered this a delicacy and used venison, beef and ostrich meat. Now days you can get it in many varieties and flavours, chilli being a favourite amongst South Africans.