This is a fusion of local flavours and other flavours not usually associated with biltong. Very easy, tasty and different. Make sure that the biltong is not dry. The inner must still be red and soft. This recipe is from Isabella Jacobs who was from the Lichtenburg district, the farmers are great meat lovers. If you eat biltong and love meat you will enjoy this. It is rich and LEKKER.....

This recipe is for at least 50 people.

1,5 Kg Shell Noodles              

750ml Sour Cream

Green and Red Peppers finely sliced

5 blocks of Chicken Stock

Herbs and Garlic to taste

1Kg Sliced Biltong

12 large Onions finely chopped

1Kg grated Cheddar Cheese

500g Mushrooms

8 tablespoons Tomato Paste (or if preferred use about 6 packets of pepper sauce)

Mix the chicken stock and herbs with 3½ litre boiling water, add the tomato paste (or pepper sauce) in mix.

Fry the Onions, Garlic and green peppers in olive oil until the onions are soft.

Place the pasta on top, add the sauce, place lid on and cook for plus minus a half and hour.

Add the sour cream, mushrooms, mix together.

The biltong and cheese can now be added to this mixture, mix well, let it slowly simmer for 30 minutes on low temperature.  (ash coals work very well)

Serve with a salad.