Dating back to the days when there were no refrigerators to preserve food, biltong is a dry-cured jerky made from beef or springbok (a type of antelope) and droewors are air-dried sausages based on the boerewor but with a higher beef content; they're coated in a mixture of vinegar and spices such as coriander and pepper are coated and then left to dry.

Read more in Tripatini contributor Neelam Satyawali s post  6 of the best Authentic Dishes to Try in South Africa.