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.


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