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Umncweba (viande séchée épicée): recipe illustration
Appetizers & nibbles

Umncweba (viande séchée épicée)

Umncweba is dried, salted beef seasoned with chilli and coriander, eaten as a snack or added to dishes. Its texture is firm and its flavour intense.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

147 kcal per serving

Protein
28.7 g
Carbohydrates
0.8 g
of which sugars
0.1 g
Fat
3.2 g
of which saturated fat
1 g
Fiber
0.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the meat into thin strips about 1 cm thick, across the grain.
  2. Mix the salt, chilli, pepper, cumin, garlic and vinegar in a bowl.
  3. Coat each strip in the mixture and rub it in well.
  4. Lay the strips on a rack or a tray lined with baking paper, without letting them touch.
  5. Dry in the open air away from flies for 24 to 48 hours, or in the oven at 60 °C with the door ajar for 6 to 8 hours, until the meat is dry and firm to the touch.
  6. Sprinkle with fresh coriander just before serving, or store in a clean jar.

Variations and tips

In a fan oven. If the air is too humid, dry the meat in the oven at 60 °C with the door ajar to be safe.

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Original Ecomely recipe.