Ndebele Recipe Details
Idobi - Beef and Peanut Butter Sauce
Category: Stews and sauces
Ingredients: 500 grams of beef biltong copped ½ a teaspoon of salt Peanut butter (plain un-sweetened peanut butter) Half a medium sized onion one tables spoon of cooking oil (sunflower or olive oil) 1 litre of water
Utensils: •1 medium sized pot •A tenderiser (tenderising hammer) •A tablespoon •Wooden chopping board •Wooden cooking spoon / spatula
Steps: Take about 100 grams (about ¼) of the biltong and crush with the tenderizer till it becomes slightly pulp-like. Place the all biltong the shopped bits and the pulpy bits in the pot with 500mls of water and boil it on medium heat to 45minutes or until soft. This typically take about 45 minutes, unless you have a pressure cooker then it will take half the time. Top up the water in the pot periodically when it evaporates keep the biltong submerged otherwise it won’t soften. Use the full 1 litre of water. There will be some “biltong stock” left in the pot, about 100mls worth when the meat softens. Strain the biltong stock using a sieve or colander into a jug or cup for use later. Dice the onion into fine pieces. Place your pot back on the stove on medium heat. Add the cooking oil and the onions. Fry the onion in the pot on medium heat until golden. Pour 100mls (about half a cup) of biltong stock into the pot and stir till it starts to simmer. Add two tablespoons of peanut butter to the simmering mixture. Cook on low heat, stirring until a smooth paste is formed. Stir till it is mixed well and smooth, this is your biltong flavoured peanut butter sauce! The biltong may be quite salty so the biltong stock could be salty; at this point you should taste the peanut butter sauce to determine if you need to add a pinch of salt or not. If the sauce is not savory enough for your taste you can add a pinch of salt at this stage. Then add the crushed biltong and continue to stir, for 5 minutes or until the crushed biltong softens. Lastly, add the biltong from the colander and continue to stir while letting the sauce simmer on low heat for a further 15 minutes. Do not allow the mixture to stick to the bottom of the pot. If the sauce is reduced too low, add a small amount of water. This can be served with any starch such as Samp, Pap or potatoes, and accompanied by cooked cabbage, spinach or kale.