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Kitoza
Smoked dried beef strips
Kitoza: Highland strips of salted, smoked and dried beef, grilled and eaten with soft rice
Butchers in the Highland markets of Antananarivo and Ambositra hang long, dark strips of kitoza above smoky fires, and households grill a few pieces each morning to eat with a bowl of soft rice. The meat is lean, cut with the grain, seasoned with salt, garlic, ginger and pepper, then dried until it is chewy and concentrated; a quick grill before serving gives it a smoky, salty crust. This home version uses beef in place of zebu and, for safety, cooks the strips to 71 °C in the oven before drying them slowly at a low heat. It is not for pregnant women, young children or anyone with a weakened immune system. The common mistake is cutting the strips too thick, which leaves them leathery outside and damp inside. Chef's tip: half-freeze the beef for an hour so you can slice it in even 5 mm strips.
- Total time
- 175 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 1 ¾ lb lean beef topside or silversidetrimmed of all fat, partly frozen for easy slicing
- 2 tsp fine salt
- 4 garlic clovescrushed to a paste
- ⅔ oz fresh gingerfinely grated
- 1 tsp smoked paprikafor a smoky flavour if you have no smoker
- 1 tbsp sunflower oilfor grilling
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Method
0/9 doneStep 1: Slice 1 ¾ lb lean beef topside or silverside along the grain into strips about 5 mm thick, 3 cm wide and as long as you can.
Step 2: Rub the strips all over with 2 tsp fine salt, 4 garlic cloves, ⅔ oz fresh ginger, 1 tsp coarsely ground black pepper and 1 tsp smoked paprika. Lay them in a dish, cover and leave in the fridge overnight (at least 8 hours).
Step 3: Heat the oven to 325°F (275°F fan). Lay the strips in a single layer on a rack over a lined tray, not touching.
Step 4: Cook until the thickest strip reads 160°F on a probe thermometer, turning once. This heats the meat safely before drying.
15 minStep 5: Turn the oven down to its lowest setting, about 70–176°F, and prop the door open a crack with a wooden spoon so moisture can escape. If you have a smoker, you can do this stage over gentle smoke at the same low temperature instead.
Step 6: Dry the strips until they are dark, firm and bend without snapping, with no damp patches when you tear one open.
130 minStep 7: Cool on the rack, then keep in a covered container in the fridge for up to 1 week. Not for pregnant women, young children or anyone with a weakened immune system.
Step 8: To serve, brush a few strips lightly with 1 tbsp sunflower oil and grill in a hot griddle pan or over charcoal until sizzling and crisp at the edges.
3 minStep 9: Cut into short pieces and eat at once with soft rice (vary amin'anana or plain rice porridge) and sakay.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 30 g
- Carbs
- 1 g
- Fat
- 7 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kitoza take?
- About 175 minutes in total: 25 minutes to prepare and 150 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
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