National Dish Botswana: Biltong (Recipe)
In this article
Discover Biltong, the savoury air-dried meat snack that has become a firm favourite across southern Africa, Botswana included. Tender strips of beef are seasoned with coriander, pepper and salt, then patiently cured until deeply flavoured and satisfyingly chewy. Rich in protein and bursting with intense aroma, it is the perfect bite for a long journey or a relaxed gathering with friends. Bring a taste of the African bush straight to your own kitchen.
About Biltong
Biltong is a traditional dried meat snack that originated in South Africa and, from there, spread to many neighbouring countries — Botswana among them — where it is enjoyed and prized to this day. Making biltong involves taking tender cuts of meat, slicing them into sizeable pieces, marinating them in a blend of spices and then leaving them to dry in the open air. The resulting bite-sized pieces are not only high in protein but also carry an intense flavour that delights food lovers. Whether as a snack for the road or a highlight at a social occasion, biltong never disappoints.
Ingredients (serves 1–2)
- 500 g beef (topside works well)
- 15 g coarse salt
- 5 g black pepper, freshly ground
- 5 g coriander seeds, crushed
- 10 ml vinegar (red wine vinegar, for example)
- Optional: chilli or paprika for heat
Shopping for the ingredients
When shopping for biltong, it pays to choose good-quality meat. Look for lean beef that has been well hung, as this gives the best flavour. Spices such as coarse salt, black pepper and coriander seeds are available in any well-stocked supermarket or spice shop. If you prefer a spicier note, you can also add chilli or paprika, both of which are easy to find. Much like the boldly seasoned Boerewors, biltong rewards you for starting with the freshest cut you can source.
Preparing the dish
Before you begin making biltong, it is important to prepare the meat correctly. First, slice the beef into long, thin strips to ensure even drying. Next, prepare a marinade of salt, pepper and coriander to give the beef extra flavour. Let the seasoned meat rest in the fridge for a few hours so the aromas can work their way through and infuse it thoroughly.
Step-by-step instructions
- Cut the meat into the desired shape (long, thin strips).
- Season with salt, pepper and coriander, massaging the spices in well.
- Pour the vinegar over the seasoned meat and mix through again.
- Hang the strips in a cool, well-ventilated spot, or lay them out on a rack.
- Leave the meat to dry thoroughly for at least 3 to 5 days, depending on the texture you want.
- Slice the finished biltong into bite-sized pieces and enjoy.
Gluten-free / lactose-free version
Biltong is naturally gluten-free and lactose-free, as it contains no grain products or dairy. Do take care, however, that the spices you use are also gluten-free. Some processed spice blends can contain hidden gluten, so it is worth checking the labels carefully. As long as you make sure every ingredient is gluten- and lactose-free, you can enjoy biltong without a second thought.
Tips for vegans and vegetarians
Although biltong is traditionally made from beef, there are plenty of vegan and vegetarian alternatives. Some recipes use dried mushrooms or jackfruit, marinated with spices and then dehydrated. These substitutes offer a similar texture and, with the right seasoning, make a delicious snack. Experiment with different plant-based protein sources to create your own take on biltong — much the same spirit that gives the peanut-rich Groundnut Stew its hearty appeal.
More tips and tricks
Drying biltong takes patience and the right environment. Make sure the area is well ventilated to prevent mould from forming. If needed, use a food dehydrator to give yourself more control over the drying process. You can also experiment with different spice combinations to hit your own personal taste, whether that leans sweet or piquant.
Adapting the recipe to your taste
Biltong is an extremely adaptable dish. If you prefer it milder, reduce the amount of pepper or coriander. For a sweeter note, add a little sugar or honey to your marinade. The possibilities are almost endless, and it is a wonderful chance to experiment with flavours that suit your palate. Bear in mind that any change can also affect the drying time, so keep that in mind as you go.
Ingredient substitutions
If you do not have coriander seeds to hand, you can swap them for paprika or caraway to achieve a different flavour. The choice of meat can vary too; besides beef, you might use lamb or game, depending on your taste. Different types of vinegar can be used as well, such as balsamic or cider vinegar, to guarantee a varied flavour profile. For meat lovers who enjoy that same slow-cured richness, the shredded Beef Seswaa makes a satisfying companion dish. It is well worth experimenting!
Drink pairing ideas
To enjoy biltong at its best, a number of drinks pair wonderfully with it. A robust beer or a fruity red wine are ideal companions that underline the flavour of the meat. For a non-alcoholic option, a sparkling apple or grape juice offers a fruity freshness. Sparkling water with a squeeze of lemon can also be a refreshing choice to accentuate the aroma of biltong. A cup of Rooibos Tea rounds things off nicely for a lighter moment.
Serving and presentation ideas
For an appealing presentation of biltong, rustic wooden boards or decorative bowls work beautifully. Nestle the biltong pieces on a little fresh salad or greenery to add colour and freshness. You can also set out some hot sauces or dips to offer a change of flavour. Present the dish alongside other snacks to build an inviting buffet that will delight your guests.
A bit of history
Biltong has its origins in South Africa, where it was originally developed by the region’s peoples as a way of preserving meat. The name comes from Afrikaans, itself influenced by Dutch. The technique of drying and seasoning was passed down over generations and is today a beloved snack known well beyond the borders of Africa. Biltong has become a symbol of African food culture and can now be found in many international markets. It is often bound up with a sense of home and reflects the traditions of the region’s many cultures — a proud part of Botswana cuisine.
More recipe ideas
Summary: Biltong
Biltong is not only a beloved snack but also a window into the culinary tradition of South Africa, one that is now firmly rooted in Botswana and other countries too. With its intense seasoning and tender texture, it enjoys enormous popularity the world over. Whether as a protein source for the road or a delicious snack among friends, biltong is well worth trying. Let its many possibilities inspire you and savour the flavours of Africa with every bite.
