Kitoza – CRISPY BEEF Served on a bed of Avocado along with carrot and raisin salad

From the island nation of Madagascar comes Kitoza, which is simply strips of dried or smoked beef.

I have modified this recipe for the average home cook. These are specially seasoned strips of crispy fried beef or lamb.  They are tasty eaten on their own or with optional dips as snacks.


  • 500gms lean beef (round steak, chuck roast, or flank steak), cut to a thickness of 1/4 to 1/2 inch
  • 1/2 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon dry chili – adjust to taste
  • 1 beef stock cube
  • 100gms  Tablespoon brown sugar
  • 3 tablespoon of grated fresh ginger
  • 2 large clove of garlic – minced
  • 40mls  of honey
  • 1 teaspoon of Italian mixed herbs
  • 4 tablespoon of dark soy sauce
  • 1 tablespoon rice vinegar or wine
  • 1 table spoon sesame oil- optional
  • 1 tablespoon of crushed red pepper flakes – adjust to taste
  • 1 medium size white onion – sliced thinly
  • 2 table spoon of vegetable oil
  • 1 to 2 tablespoon tomato puree



Remove any fat or membranes from the meat.

Cut the meat into strips, ¼ to ½ inches wide and four to six inches long. the thinner, the better (The meat will be easier to cut if it is slightly frozen.)







Place the cut beef into a large  mixing bowl, add 1/2 teaspoon sea salt, 1 teaspoon black pepper, 1 teaspoon dry chili – adjust to taste,  ½ of the brown sugar, ½ of the grated ginger, half of the minced garlic, all the honey, all the rice vinegar, all the sesame oil, ½ of the Italian mixed herbs, ½ of the crushed red chili pepper, 1 table spoon vegetable oil and half the sliced onions



Mix thoroughly together, cover with cling film and set aside to marinate for a few hours – preferably overnight

Arrange on an oiled grilled tray, making sure there is no overlap

Grill on medium heat or oven bake at 180Celsius or Gas  mark 4

Turning at intervals

Cook until cooked and crispy

It should break easily

Place a saucepan on fire on medium heat – add the left-over vegetable oil. Once oil is hot add the left over sliced onions

Sauté the onions add the left over garlic, ginger, add the  beef stock cube

Sauté and add the soy sauce , the tomato puree. Stir well and let simmer for 3 minutes

Add the left-over brown sugar

Allow to melt completely

Add the grilled beef and roll them in- making sure all sides are coated

Simmer for 2 minutes – allowing for caramelisation- Then put off the heat


For serving

In a bowl diced in a ripe avocado pear. Add pinch of sea salt. Add juice of half a lime. Mix well. Placed them on a bed of few gem lettuce along with parboiled greens.

Now place your gorgeous delicious kitoza on top

Serve with your choice of side – example coconut rice, Jamiacan rice and peas ( check out my recipes for these

I have served this with carrot and raisin salad—Hmmm sooooo yummy!!  You need to try this recipe