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Kitoza
Kitoza is a traditional Madagascar recipe for a classic form of dried beef that's typically warmed before serving with polenta. The full recipe is presented here and I hope you enjoy this classic Madagascar version of: Kitoza.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+1 day drying)
Serves:
4
Rating: 
Tags : Beef RecipesMadagascar Recipes
Kitoza is a
Malagasy form of jerky or biltong (dried or smoked beef).
Ingredients:
lean beef cut to 5cm wide, 14cm long and 1cm thick.
Method:
Remove any fat or membranes from the meat then cut the meat into strips as defined above. String the meat onto a clean cord (it's easiest to do this with a needle and thread). Hang the beef in a sunny location, making certain that none of the strips touch or overlap (in front of a window, indoors is ideal). After several hours the beef will darken and become completely dry.
Place the kitoza in a clean, dry, airtight container until ready to serve (for hygiene and safety reasons it's best to keep in the fridge and to serve within a couple of days).
To serve, briefly heat the kitoza over a very low fire either on a barbecue or a frying pan. Serve hot along with polenta (cornmeal) porridge and rice.
