Kalanga Steak Tartar

Serves 5

This dish is inspired by the land and the incredible beef that we are blessed with in Botswana. To truly celebrate the quality of our local produce, we are moving towards a whole animal philosophy; this dish honours that by using ingredients from one carcass.

Our inspiration taken from the land also manifests in our cooking techniques here at Xigera: smoke and fire are our signature flavours. Such notes are incorporated in most food of the food that we prepare and are honoured beautifully in this dish.


To make the tartar:

  • 500g chopped aged beef fillet
  • 1 red onion finely diced
  • 2 gherkins finely diced
  • A small handful of capers, chopped
  • 1 tsp chopped parsley
  • 5 tbsp Worcester sauce
  • 5 tbsp canola oil
  • 1 tsp tabasco sauce
  • 1 tbsp mustard
  • Salt & pepper to taste

To make the emulsion:

  • 1 cup of smoked or roasted bone marrow
  • ½ cup canola oil
  • 4 egg yolks
  • 1 tsp mustard
  • Salt & pepper to taste

To make the plum sauce:

  • 1 cup of chopped plums
  • ½ onion chopped
  • 1 cup tamarind water
  • ½ cup sugar
  • ¼ tsp chilli flakes
  • Salt & pepper to taste

To make the Tobacco Onions:

  • 1 large onion shaved to 3mm thick
  • Oil to fry

To make the Bone Marrow:

  • 5 marrow bones cut 7cm lengthways, split and cleaned

To make the Pomme Gaufrette (potato crisps):

  • 2 large potatoes sliced to 2mm thick (shaved or cut gaufrette style)
  • Oil to fry


  1. For the tartar, prep all the ingredients (veg and meat) and reserve for service. To make the dressing, whisk together the Worcester sauce, mustard, oil, seasoning, parsley, and Tabasco sauce.
  2. For the emulsion, add the mustard and egg yolks to a food processor and process until light and foamy. Add the oil in a thin stream until it starts to get thick, then add marrow until it resembles a thick aioli. Transfer into a squeeze bottle or piping bag.
  3. For the plum sauce, sauté the onions until soft. add the plums and simmer until they are soft, then add the remaining ingredients and simmer until it starts to become pulpy (around 20 minutes). Blend until it resembles a smooth purée and transfer to a squeeze bottle or piping bag.
  4. For the onions, fry in oil until golden and crispy.
  5. For the potatoes, fry in oil until golden and crispy.
  6. To serve, combine the tartar ingredients and add vinaigrette to taste. Place inside the marrow bones and pipe the emulsion and plum sauce in small dots over the tartar. Garnish with crispy onions and micro herbs. Serve potato crisps on the side.