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Oryx biltong (bokbiltong): recipe illustration
Appetizers & nibbles

Oryx biltong (bokbiltong)

Air-dried meat marinated in vinegar, coriander and spices, a Namibian speciality. This lean, intensely flavoured snack is eaten in thin slices, as a starter or on the road.

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Ingredients

Ingredients

Marinade

Spices & seasoning

Instructions

  1. Cut the meat into strips about 3 cm thick, along the grain, removing any fat and membrane.
  2. In a bowl, mix the vinegar, salt, coriander, pepper, brown sugar, clove and cayenne.
  3. Quickly dip each strip into the marinade, then place them in an airtight dish and pour the rest of the marinade over them.
  4. Cover and leave to marinate in the fridge for 12 hours, turning the pieces halfway through.
  5. Drain the strips and pat them with paper towels to remove excess liquid.
  6. Hang them in a dry, well-ventilated place, away from direct sun and insects, for 2 to 4 days depending on thickness and humidity.
  7. The biltong is ready when it feels dry to the touch, with a centre that is still slightly tender and red.
  8. Store the biltong in a jar or paper bag in the fridge, and serve in thin slices.

Variations and tips

Beef version. Replace the oryx with lean beef, such as rump or flank, keeping exactly the same marinade.

Using what's available. If oryx is unavailable, lean beef gives a very similar result and is sold at any butcher's.

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Original Ecomely recipe.