1 tbsp olive oil
300 g Kubdu biltong
1 onion, chopped
2 fresh tomatoes, chopped
ginger/garlic paste
2 tbsp tomato puree
2 tbsp peanut butter
cayenne pepper
100 ml boiling water (use stock if biltong is unsalted)


Heat the oil in a non stick frying pan or saucepan and fry the onions and garlic.
Add the biltong and fry for one minute then add the tomato puree. Stir and cook for a minute, then follow with the peanut butter.
After one minute, add the chopped tomatoes and allow it to break down and cook. Within five minutes, it will have cooked down and thickened so add the boiling water, a little at a time: you may not need it all. This stew is meant to be nice and thick. Serve with a side dish of vegetables and sadza or rice.