Also. That white Samp you tried is my favourite. But actually, it's only have the ingredients when it's white. Brown beans are traditionally added and it's even more soggy than that. It's normally cooked with chicken or beef stew so that the beans absorb the meat flavour. Very good comfort food especially in winter. Traditionally, us Africans eat it with no meat at all ( that's a whole nother subject you can research as to why good meat was not readily available for black South Africans, and you might think it's because of colonial times, but it's actually because, meat is a form of status in our cultures in SA and to some degree, a lot of African countries). Thanks for the vid Mlungu. Awe
Don't compare it to Jerky pls. It's not even cured the same way. Jerky is terrible at best after you eat biltong and I'm being honest. I guess for US audiences, it's the closest thing you can compare it to. I know foreigners have to adjust how they cook and serve food in the US (makes sense, different cultures), but biltong is eaten as a snack in SA at home or watching sport.
