I really can't make anything. I am not joking - useless at cooking, apart from a very few specific dishes.Make it yourself, its pretty simple. Then you can control the taste spiciness and dryness. Cheaper and customisable.
My grandmother taught me when I was a boy, and we always took in back to school with us. I sent it to my lads when they were in school, and now my grand-daughters are always asking for it, as neither of my lads seem inclined, and have always liked Dad’s, lazy gits. It is a bit of a ‘Marmite’ thing, neither of my daughters-in-law liked it nor did my wife.
I have used this, and do have it in the cupboard but generally now simply use Black Pepper, Coriander, Garlic salt, and Chili powder.
I use Silverside with no fat at all. My marinade is mainly Malt Vineger, some Balsamic, some Soy Sauce, Tobasco and, L&P's Worcestershire sauce. Make that to taste, then marinade your meat strips in that in a zip lock plastic bag in the fridge for at least 12 hours.
Pat dry with paper towels then season with your spices then dry. I do have a desicator but a Biltong drying box is a very simple build, Youtube is your friend. In Kenya and Saudi I air-dried in the sun.
An airconditioner does it without dust or flies, but they add taste.
That's a branch of Savannah. They produce good nyama*, there's no doubt, but their quality control seems to be less rigorous than Selfridges. If you're making it yourself, I've found the 'skirt' cut to be the most convenient in size and taste. Get the butcher to take off the fat overcoat and Bob's your uncle.Can't remember its name but there's a Saffer shop in the arches below Charing Cross Station (near the "Herman Ze German" Brattie shop, and opposite end to the "Ship & Shovell" pub ) which sells passable biltong (to my undiscerning palate)
That's far too technical for me I'm afraid, I just bought some tasty Biltong from there when falling out of the aforementioned pub (which at least saved me from taking out a mortgage for a brattie in Herman Ze German - the most expensive post pub food I've come across in London).That's a branch of Savannah. They produce good nyama*, there's no doubt, but their quality control seems to be less rigorous than Selfridges. If you're making it yourself, I've found the 'skirt' cut to be the most convenient in size and taste. Get the butcher to take off the fat overcoat and Bob's your uncle.
* Bloody Saffers nicking good KiSwahili maneno.
I do like Herman Ze German place....have been there a few times after a few drinks around the area. It is a bit expensive as someone mentioned. But after a few drinks and when you have a few quid in the bank you don't really care.Can't remember its name but there's a Saffer shop in the arches below Charing Cross Station (near the "Herman Ze German" Brattie shop, and opposite end to the "Ship & Shovell" pub ) which sells passable biltong (to my undiscerning palate)
kiSwahili? You mean the bastardised slavers' lingua franca for East Africa? The one that uses quite a few Nguni words along with Arabic and other central African languages?...Bloody Saffers nicking good KiSwahili maneno.
I'd buy regularly from Savannah, but it costs £16 or so to send a £20 packet to NI, so I make myself with a dehumidifier and little fan in the spare room.
Probably wandered down from what is now Tanzania. kiSwahili not really used much in Moz except in border areas in the far north. Found the same in Uganda and Burundi when trying to converse with folks there despite claims it's widespread.Back to kiSwahili: We were in Mozambique on holiday when I were a nipper, ie. pre-'74. The old man had worked in East Africa (Tsetse control / Maumau stuff) and had learned some Swahili. He was talking to the local shop keeper one day when a black guy wandered in. Black dude couldn't speak English or Porra, the Porra's English was rudimentary, so the old man ran translation between the two.
So where does one buy good biltong in London?Took about 30 mins or so. As you know in London, buses seem to turn up in groups. So we got talking plenty. Ended the convo with tips about where to buy good biltong in London. He has been here in London for about 15yrs apparently.
True. A few years ago now, at Rebkona in S Sudan there was a cook in the Petronas oily compound who was hugely delighted when I greeted him with a Jambo; he'd been lonely fit to cut his wrists because nobody spoke his lingo there. The local Dinka and Leik treated him like poo. Came from a village I knew, too, near Arusha. My steaks were never so beautifully grilled, and apparently (the British/Indian surveyor on the spot told me later) he stopped fighting while he had someone to have a beer with.Probably wandered down from what is now Tanzania. kiSwahili not really used much in Moz except in border areas in the far north. Found the same in Uganda and Burundi when trying to converse with folks there despite claims it's widespread.
Hey, hakuna matata, man. This phrase, it should be noted, was the source of much belly-laughter in East Africa when tourists started using it there to show some sort of brotherly solidarity. Not in earshot of the tourists, of course, who would receive it back at them (and a High-Five) using the Bronx accent it was delivered with in the popular film. It's appalling pidgin-kiswahili, probably picked up by a film-company researcher on a visit prior to briefing the cartoon director back in LA. Matatiso hamna (no *little* problem) would have been less grotesque. Mind you, a quick search of 'Kwanzaa' and all of the bullshit around it is just pathetic. Next time anyone is accused of cultural appropriation this should be used as a response. All good fun, though.Re kiSwahili, it amuses me how trendy minority students in the US see it as a language of their forebears and claim cultural links to the slavers' tongue without realising the reality.
Notwithstanding that most in the US were shipped from the west coast, east coast slavers supplying the middle east and Indian Ocean markets (and still do to some extent).
Does that count as cultural appropriation?
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