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Segwopa (Dried Beef)
Segwapa (Dried Beef) is a traditional Botswanan recipe for a classic dried beef dish seasoned with black pepper and coriander. The full recipe is presented here and I hope you enjoy this classic Botswanan version of: Dried Beef (Segwapa).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+5 days drying)
Serves:
8
Rating: 
Tags : Beef RecipesBotswana Recipes
Seqwapa is the Botswanan version of the South African dried spiced beef known as Biltong. Beef is very important to the Botswanan economy and this method of drying beef is an important way of keeping beef all year round.
Ingredients:
Silverside or rump of beef
rock salt
bicarbonate of soda
coarsely-ground
black pepper
coarsely-ground
coriander seeds
cider vinegar
Method:
Make sure that your work surfaces are clean and that all your implements are sterilized. Cut the been into 1/5cm thick strips with the grain (you are aiming for pieces some 15cm long). Sprinkle each piece liberally with a 5:1 mixture of rock salt and baking soda. Allow to stand for an hour then scrape off the excess salt with a knife. Add the vinegar to a bowl and dip the meat in this for a second or so (just so that the beef is coated in the vinegar. Allow the excess vinegar to drip off then sprinkle the ground pepper and ground coriander all over the meat (you can also add other spices such as paprika and cayenne pepper or even saltpetre).
The next step is to dry the meat. You can hang the strips up on a line in a cool place with a fan blowing over it. You can also make a drying box. This is a wooden box with air holes drained in it. Several lines span the top of the box and you hang the biltong from these. At the base of the box is a 60W light-bulb and it's this that provides the heat source. Holes need to be drilled at the bottom and top of the two sides of the box so that air circulates upwards through the box. The Seqwepa is ready when it's hard on the outside but still moist in the middle. You can also use this method to dry game such as venison and wild boar as well as beef and lamb.
As well as being the meat base for various stews, Seqwepa is also often served as a snack to accompany beer.
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