Thin strips of beef salted and air-dried in the hot Botswanan sun until hard and chewy — a traditional method of preserving meat without refrigeration.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: basket or plate
Accompaniments: chilli sauce, cold drink
Instructions
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1
Cut beef into thin strips along the grain, about 1cm thick.
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2
Rub strips generously with salt, pepper, and coriander.
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3
Hang strips on a drying rack or line in a well-ventilated, sunny spot.
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4
Dry for 2-3 days until firm and dry but not brittle.
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5
Store in a cool, dry place. Eat as-is or rehydrate in stews.
Did You Know?
Segwapa was essential travel food for Batswana cattle herders — lightweight, long-lasting, and packed with protein for journeys across the Kalahari.
Chef's Notes
Equipment Tips
- sharp knife
- drying rack or line
- salt
Accompaniments
chilli sauce, cold drink
The Story Behind Segwapa
Segwapa is Botswana's traditional dried meat, predating the more famous South African biltong. For centuries, Batswana herders preserved excess meat after a slaughter by salting and drying it in the Kalahari sun, creating a portable protein source that could last months.
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