Eat biltong as a post workout snack, take it on the go when you are bushwalking, camping (make a campfire stew) hunting or fishing plus throw it on pizzas and sandwiches. Add it to a cheese platter and enjoy it with beer, wine or cider. Check out our tried and tasted delicious recipes that allow you to get the protein your body needs without the fat content.

While biltong is usually eaten as a snack, it can also be diced up into stews, or added to muffins

Biltong Stew


1 tbsp olive oil
300g biltong
1 onion, chopped
2 fresh tomatoes, chopped
ginger/garlic paste
2 tbsp tomato puree
2 tbsp peanut butter
cayenne pepper
100ml boiling water


Heat the oil in a nonstick frying pan or saucepan and fry the onions and garlic.

Add the biltong and fry for just a minute. Quickly follow by adding the tomato puree. Stir and cook for a minute, then follow with the peanut butter.

After one minute, add the chopped tomatoes and allow to break down and cook. Within five minutes, it will have cooked down and thickened so add the boiling water, a little at a time: you may not need it all. This stew is meant to be nice and thick. Serve with a side of vegetables and sadza or rice.

Biltong Omelette

Enjoy this protein packed and flavorful omelette. All the crunchy,spicy and fresh ingredients elevate the salty hardiness of the biltong.


1 tablespoons unsalted butter
1 tablespoon of olive oil
4 large eggs, cold
Table salt and ground black pepper
1/2 teaspoon vegetable oil
1 jalapeno
1/2 a cup of baby spinach
4 Dried red chili pods
2 oz of biltong
2 shallots


Prep all of your omelet ingredients and have them within reach. Dice your shallot, tomatoes, jalapeƱo, biltong and spinach.

Crack 4 eggs into medium bowl . Add 1/4 teaspoon salt , pinch of pepper, and chopped dried chilli peppers. Break yolks with fork, then beat eggs at moderate pace, until yolks are slightly frothy.

When skillet is fully heated, cut 1 tablespoon butter then swirl butter to coat skillet. Place oil in 8-inch nonstick skillet and heat over low heat .

Stir in minced ingredients with the exception of the spinach until they are soft and fragrant. Do not let them brown! We want to keep them crunchy,colorful and fresh. Once they are tender spoon your diced ingredients into a bowl and leave to the side.

Now into the skillet add the egg mixture, and increase heat to medium-high. Using a fork gather the mixture into the middle in a circular motion around skillet.

While spreading any uncooked egg mixture to the rest of the pan. This is a great technique for cooking your omelet throughout without flipping.

When eggs are almost cooked but still slightly runny, add your chopped biltong, spinach and sauteed ingredients. Cook half a minute more.

Turn off heat (remove skillet from heat if using electric burner) and fold omelette over.