September is the month where Botswana celebrates its independence. So I have dedicated my September posts to Botswana. Today’s recipe is not traditionally a recipe from Botswana, however it uses a well loved ingredient, biltong. Biltong is very much like beef jerky, a type of cured meat. We have different varieties, but beef is very common. You could also get biltong made from game meat.
The biltong stew concept first came about after my husband mentioned eating it with sadza whilst visiting a friend. The stew I made in my video was the very first time I had actually tracked (and recorded) each step. The stew turned out as wonderful as I had hoped. The most amazing thing is how ridiculously easy it is to make.
2 fresh tomatoes, chopped
2 tbsp tomato purée
2 tbsp peanut butter