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Biltong Butter
Ouma Irene's Recipe

Biltong Butter Spread

This butter isn’t just big on taste—it’s also practical.
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Prep Time 20 minutes
Total Time 20 minutes
Course: Appetizer, Braai, Brunch
Cuisine: South African
Ingredients Method

Ingredients
  

  • 1 bulb garlic
  • 2 tsp olive oil
  • 500 g butter softened
  • 200 g moist biltong
  • 4 tsp fresh thyme leaves
  • 4 tbsp fresh coriander chopped
  • 2 tsp Worcestershire sauce
  • coarsely ground salt to taste
  • black pepper to taste

Method
 

  1. Roast the garlic: Preheat the oven to 180°C. Slice the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 25–30 minutes until soft and golden. Let cool, then squeeze out the cloves.
  2. Prepare the biltong: If you have a food processor, pulse the biltong until finely chopped. Alternatively, chop it by hand into very small pieces.
  3. Mix the butter: In a large mixing bowl, add the softened butter, roasted garlic, chopped biltong, fresh thyme, chopped coriander, coriander seeds, Worcestershire sauce, salt, and pepper.
  4. Blend well: Use an electric mixer or wooden spoon to combine everything thoroughly. Taste and adjust seasoning as needed.
  5. Store: Spoon the butter onto parchment paper and roll into a log, or transfer to a sealed container. Refrigerate for up to 2 weeks or freeze for up to 3 months.
Tips:
  1. For extra depth, toast the coriander seeds before adding.
  2. Use softer, fatty biltong for a smoother butter; avoid overly dry or powdery types.
  3. Add a pinch of chilli flakes if you like heat.