Culinary Delights: Biltong and Droëwors Recipes, Moroccan-inspired Hanger Steak with Charmoula

Biltong and Droewors are undeniably quintessential South African snacks, deeply embedded in the country’s food culture. In a nation where meat holds significant dietary importance, these dried meat delicacies offer a range of textures and flavors, dictated by the type of meat used and the seasoning applied.

Typically, South African dried meats like Biltong and Droewors are crafted from beef, which is meticulously hung to dry. While beef biltong remains the most prevalent variety, enthusiasts also relish biltong made from game meats and even ostrich.

For hunters, biltong naturally extends to game meats, spanning from Kudu to Springbok. Although commercial producers offer game biltong, many hunters prefer to craft their own, sourcing meat from their hunting endeavors. Biltong, derived from the Dutch term “rump-tongue,” involves marinating meat strips in a vinegar solution, followed by the addition of a distinctive blend of spices before being left to hang and dry. The precise combination of marinade ingredients and spices contributes to each biltong’s distinct flavor profile.

In contrast, Droewors holds equal significance in South African culinary heritage. Its Afrikaans name translates to “dry sausage,” a fitting descriptor for this snack. Droewors is crafted from slender, dried sausage infused with coriander seeds, commonly referred to as “dunwors” (thin sausage) in South Africa. Made primarily from beef, as pork or veal may spoil when dried, droewors undergoes rapid drying in warm, arid conditions, setting it apart from preserved meats like salami.

For visitors to South Africa, sampling biltong and droewors is a must-do experience. With an array of flavors and textures available for both varieties of dried meat, there’s a high probability of discovering a particular type that suits your palate.

Biltong and droewors are traditional South African meat snacks that are beloved for their rich flavors and are often enjoyed as convenient and tasty protein-packed treats.

Biltong:

Ingredients:

• Lean beef (often sirloin or silverside)
• Vinegar
• Coarse salt
• Black pepper
• Coriander

Instructions:

1. Prepare the Meat:
   • Select lean cuts of beef and cut them into strips, usually about 1-2 inches wide.
2. Marinate in Vinegar:
   • Coat the meat strips in vinegar. This step not only imparts flavor but also aids in the curing process.
3. Seasoning:
   • Combine coarse salt, crushed black pepper, and ground coriander. Coat the meat generously with this spice mixture.
4. Air-Dry:
   • Hang the seasoned meat strips in a cool, well-ventilated area to air-dry. This process can take several days, during which the meat undergoes a curing process.
5. Slice and Enjoy:
   • Once the biltong is fully dried, slice it into thin pieces and enjoy the savory, cured flavor.

Droewors:

Ingredients:

• Lean beef or game meat (such as venison)
• Pork fat
• Coriander
• Salt
• Black pepper
• Vinegar
• Sausage casings

Instructions:

1. Prepare the Meat:
   • Grind the lean meat and pork fat. The fat adds moisture and flavor to the droewors.
2. Seasoning:
   • Mix the ground meat and fat with coriander, salt, black pepper, and a splash of vinegar. Adjust the seasoning to your taste.
3. Stuff Sausage Casings:
   • Stuff the seasoned meat mixture into sausage casings, forming long, thin sausages.
4. Air-Dry:
   • Hang the sausages in a cool, dry place to air-dry. The drying process can take a few days, during which the flavors intensify.
5. Slice and Enjoy:
   • Once dried, slice the droewors into bite-sized pieces. The result is a flavorful, air-dried sausage.

Both biltong and droewors are popular snacks in South Africa, often enjoyed as a quick, high-protein snack. Their rich, savory flavors make them a favorite at social gatherings, sports events, and as a convenient and delicious snack for any occasion.

Hanger Steak with Charmoula a delightful Moroccan-inspired dish Recipe

Hanger Steak with Charmoula is a delightful Moroccan-inspired dish that combines the bold flavors of charmoula, a North African herb and spice marinade, with the rich taste of hanger steak. Here’s a recipe for you to try:

Ingredients:

For the Charmoula Marinade:

• 1 cup fresh cilantro, chopped
• 1 cup fresh parsley, chopped
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon sweet paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Zest and juice of 1 lemon
• 1/4 cup olive oil
• Salt and black pepper to taste

For the Hanger Steak:

• 2 hanger steaks (about 1.5 to 2 pounds total)
• Salt and black pepper to season

Instructions:

1. Prepare the Charmoula Marinade:

• In a blender or food processor, combine the chopped cilantro, chopped parsley, minced garlic, ground cumin, ground coriander, sweet paprika, cayenne pepper, lemon zest, lemon juice, olive oil, salt, and black pepper. Blend until you achieve a smooth consistency. Adjust salt and pepper to taste.

1. Marinate the Hanger Steak:

• Place the hanger steaks in a shallow dish or a large zip-top bag. Pour about half of the charmoula marinade over the steaks, ensuring they are well coated. Reserve the remaining charmoula for later use as a sauce.
• Marinate the hanger steaks for at least 30 minutes to allow the flavors to infuse. For a more intense flavor, you can marinate them for several hours or overnight in the refrigerator.

1. Cook the Hanger Steaks:

• Preheat your grill or grill pan to medium-high heat. Remove excess marinade from the steaks and season with additional salt and black pepper.
• Grill the hanger steaks for about 4-5 minutes per side for medium-rare, or adjust the cooking time to your desired level of doneness.

1. Rest and Slice:

• Allow the grilled hanger steaks to rest for a few minutes before slicing. This allows the juices to redistribute within the meat.

1. Serve with Charmoula Sauce:

• Drizzle the remaining charmoula marinade over the sliced hanger steaks before serving. This adds an extra burst of flavor to the dish.

1. Garnish (Optional):

• Garnish the dish with additional chopped cilantro or parsley for a fresh touch.

Serving Suggestions:

• Serve the Hanger Steak with Charmoula alongside couscous, rice, or a fresh salad.
• Consider grilling vegetables such as zucchini, bell peppers, or eggplant to accompany the dish.

This Hanger Steak with Charmoula brings together the savory, smoky notes of grilled steak with the vibrant and aromatic flavors of Moroccan charmoula. It’s a delightful fusion that is sure to impress your taste buds.

Read More Delight in South African Cuisine: Boerewors, Potjiekos, and Bobotie

Delight in South African Cuisine: Boerewors, Potjiekos, and Bobotie