Umncweba

Name: Umncweba
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Eswatini
Ingredients: 2 lb beef topside or silverside, cut into strips; 3 tbsp coarse salt; 1 tbsp black pepper; 1 tbsp crushed coriander seeds; 1/4 cup vinegar; 1 tsp paprika, optional, for extra flavor; 1 tbsp brown sugar, optional, for a hint of sweetness

6 servings20 min prep0 min cookMedium Eswatini

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The Story Behind It

The Tale of Umncweba

Umncweba is a traditional Swazi dried, salted meat, similar to South African biltong, reflecting a long regional practice of preserving meat without refrigeration by salting, seasoning, and air-drying it. It's typically made from beef and eaten as a protein-rich snack or preserved food source.

Ingredients

Scale:· 6 servings

2 lb beef topside or silverside, cut into strips
3 tbsp coarse salt
1 tbsp black pepper
1 tbsp crushed coriander seeds
1/4 cup vinegar
1 tsp paprika, optional, for extra flavor
1 tbsp brown sugar, optional, for a hint of sweetness

Instructions

1Trim the beef strips of excess fat and cut with the grain into long, thin strips.
2Rub the strips with vinegar, then coat generously with salt, pepper, and crushed coriander.
3Hang the strips in a cool, dry, well-ventilated place (or use a drying rack with a fan) for 4-5 days until firm and deep red, turning occasionally.
4Once dried, slice the meat thinly against the grain.
5Serve as a snack, or shred into stews and porridge.

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