Kitoza RecipeOrigin: Madagascar Period: Traditional |
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Kitoza is a Madagask form of jerky or biltong (dried or smoked beef). Ingredients:lean beef cut to 5cm wide, 14cm long and 1cm thick. 
Kitoza Preparation: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. |
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