South Africa is not particularly known around the world for innovative ideas in the culinary world. Theirs is a similar story to that of many other countries, particularly those belonging to previous empires. South Africa is strategically located between two oceans, giving it easy access to Eastern and Western influences and foods. One of the few areas in which South Africa has developed its own foods is in dried meats. The two main examples are Biltong and droewors (which will be called “Drywors (dry-vors)” for the purposes of this article). Say no to plagiarism. Get a tailor-made essay on "Why Violent Video Games Shouldn't Be Banned"? Get an original essay Biltong is as generic a word as stew and curry are. Its origins come from Holland, where Dutch settlers produced it extensively in South Africa to ensure their meats had a long shelf life. For those embarking on long journeys, biltong was the ideal choice among the foods that were brought along. Biltong is basically dried meat that is seasoned according to consumers' tastes. It is almost always put in a vinegar solution to give it its characteristic acidic taste. Biltong is traditionally made with beef. As exploration and expansion continued in South Africa, so too did the consumption of indigenous wildlife. It didn't take long for the population to decide that it was necessary to somehow preserve the meat of the local game instead of letting it rot while they mounted the heads of the animals on the walls. The most popular game variations include kudu, gemsbok and ostrich. A kudu is a type of large antelope, similar in size to the American moose. Kudu is a very lean and dry meat, and is therefore ideal for making biltong. This is also the case with the gemsbok. The only difference between these two animals (other than appearance) is the variation in taste. The ostrich is unique from its other avian cousins ​​in that its meat is actually red. Even though it is a red meat, they are still similar to other birds in that their meat is low in fat and cholesterol. When made into a biltong, ostrich can be very tender and firm compared to other meats, especially beef. While there are an endless amount of recipes for biltong, most of them follow the same procedures. Below is the recipe the Brummers use to make a basic biltong: 1 roast, any kind (as lean as possible is best) 2 cups brown sugar 2 cups salt, preferably kosher or sea salt. 1 quart red wine vinegar salt, pepper ½ cup split coriander ¼ cup red chili powder Cut the roast into 1-inch thick slices. Rub the meat in equal parts salt and sugar and let sit for an hour, allowing any remaining liquids in the meat to escape. Rinse the meat in the red wine vinegar and let it soak for 5-15 minutes. Season with salt, pepper, coriander and red chili powder. Hang in a dry, cool environment for at least 2 weeks. Biltong is important to South African culture. It is used for teething babies to give them something to chew. If there's a rugby, football or cricket match, biltong is always there along with beer and crisps. It is eaten by all races and people of all social classes, from those who are poor to the incredibly rich. It is considered one of the most iconic foods representing South Africa and is regularly produced in South African communities in other countries. Since most countries do not allow the import of beef from Africa, South Africans have taken the recipes with them around the world and.