Soup
Chotlho (simmered biltong stew)
- Preparation time
- 1 h 10
- Servings
- 4 servings
Ingredients
- Biltong (viande de bœuf séchée) — to buy300 g (10 oz)
- Onion — to buy1
- Tomato — to buy2
- Tomato paste — to buy1 tbsp
- Garlic — to buy2 cloves
- Peanut oil — to buy2 tbsp
- Water — to buy500 ml (2 cups)
- Chili pepper — to buy1
- Pepper — to buy1 pinch
Preparation
Cut the biltong (dried, salted beef) into strips or small pieces, then soak it for 20 minutes in warm water to rehydrate it and remove excess salt. Drain well afterward.
Heat the peanut oil in a pot, sauté the chopped onion and crushed garlic for 5 minutes until translucent.
Add the drained biltong and sauté for 5 minutes so it picks up the flavors and lightly browns.
Add the diced tomatoes, the tomato paste and the chopped chili, and mix well.
Pour in the water, bring to a simmer, cover, and cook on low heat for 35 to 40 minutes, until the biltong is tender and the sauce has thickened: dried meat needs a longer cooking time than fresh meat to become tender again.
Taste before adding salt: since biltong is already salty, adjust only if needed, and season generously with pepper.
Serve piping hot with bogobe or maize porridge: chotlho should have a concentrated sauce that coats the meat.