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Kitoza
Madagascar Dried/Smoked Beef
Kitoza is a traditional Malagasy delicacy made from strips of dried, cured, and often smoked beef (or sometimes lamb or zebu). It's a method of preserving meat that results in a chewy, intensely flavored product. Kitoza can be enjoyed on its own as a snack, or it can be rehydrated and fried or grilled for a more tender texture, often served as a side dish or appetizer.
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- 500 g Lean beef(e.g., round steak, chuck roast, flank steak, cut into strips 1/4 to 1/2 inch thick)
- 1 tsp Sea salt
- 1 tsp Black pepper
- 1 tsp Dry chili flakes(adjust to taste)
- 1 Beef stock cube
- 2 tbsp Brown sugar
- 3 tbsp Fresh ginger(grated)
- 2 large cloves Garlic(minced)
- 40 ml Honey
- 1 tsp Italian mixed herbs
- 4 tbsp Dark soy sauce
- 1 tbsp Rice vinegar
- 1 tbsp Sesame oil(optional)
- 1 medium White onion(sliced thinly)
- 2 tbsp Vegetable oil(for frying/grilling)
- 1-2 tbsp Tomato puree
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- 1
Trim any excess fat from the beef and cut it into strips about 1/4 to 1/2 inch wide and 4-6 inches long. (Partially freezing the meat can make it easier to cut).
- 2
In a bowl, combine sea salt, black pepper, chili flakes, crumbled beef stock cube, brown sugar, grated ginger, minced garlic, honey, Italian herbs, soy sauce, rice vinegar, and sesame oil (if using). Mix well to create a seasoning paste.
- 3
Rub the seasoning mixture thoroughly over the beef strips, ensuring they are evenly coated. Place the seasoned meat in a large bowl or resealable plastic bag, cover, and refrigerate for 24 to 48 hours to cure and allow flavors to penetrate.
- 4
Remove the meat from the refrigerator. For drying, you can use a dehydrator (set to 160°F/71°C for 4-6 hours) or an oven (preheated to 160°F/71°C, placing meat on a wire rack over a baking sheet). Dry until the meat is firm and dry to the touch, but still pliable.
- 5
(Optional Smoking): If desired, smoke the dried meat for 1-2 hours in a smoker or grill with wood chips for an authentic smoky flavor.
- 6
Once dried (and smoked), let the Kitoza cool to room temperature. It can be stored in an airtight container in a cool, dry place for several weeks.
- 7
(To Serve): If you prefer a less chewy texture, heat vegetable oil in a skillet over medium-high heat. Add the thinly sliced onion and sauté until softened. Add the Kitoza strips and tomato puree, and fry for 5-10 minutes until heated through and slightly crisped. Alternatively, you can grill the Kitoza.
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- âThe thinner the strips, the quicker they will dry and cure.
- âAdjust the chili flakes to your preferred level of heat.
- âIf you don't have a dehydrator or oven that can maintain a low temperature, you can also air-dry the meat in a well-ventilated area, though this takes longer and requires careful monitoring.
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- Use zebu or pork instead of beef.
- Experiment with different herbs and spices in the marinade.
- Serve rehydrated Kitoza with a side of avocado and a lime wedge.