Ingredients

How to make it

  • Cook noodles separate until Al Dente
  • Fry onions and peppers in oil until transparent in black pot
  • Add biltong and noodles to onion/pepper mix
  • Mix pepper sauce with boiling water and add to black pot
  • Stir mixture well
  • Add cream and stir mixture again
  • Cover over very low heat (ash coals work very well) for 30minutes
  • Enjoy a glass of your favourite wine
  • Add cheese 15 minutes before serving
  • Cheese must be melted
  • Serve with more wine, perhaps with a green salad.

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Reviews & Comments 2

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  • cabincrazyone 6 years ago
    We don't make biltong in Minnesota. A moose carcass will stay solid in the back yard from November until early March. We just whack off a chunk with a good crosscut saw and throw it in a pot.
    (I'm joking.)
    This sounds interesting. I'm marking it to try this April when the snow melts below our hibachi. (I'm serious.)
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    " It was excellent "
    liezel ate it and said...
    Altyd lekker!!! Great recipe. Thanks
    Was this review helpful? Yes Flag

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