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Seswaa
Botswana's slow-boiled, pounded beef, served with pap
Seswaa is Botswana's national dish, made by the men at weddings, funerals and Independence Day in great three-legged pots over fires: beef on the bone is boiled with only onion, bay and salt for hours until it falls apart, then pounded with a wooden spoon into soft shreds in its own fat. It is served with pap (stiff maize porridge) or samp and a side of greens. The mistake is adding too much water at the end; the meat should be moist, not soupy, so let the liquid cook away before pounding. Chef's tip: use a mix of brisket and shin on the bone for flavour and richness.
- Total time
- 225 min
- Difficulty
- medium
- Serves
- 6
Ingredients
Method
0/5 doneStep 1: Put 3 ⅓ lb beef brisket and shin, 1 onion, 2 bay leaves and 10 ½ cups water in a large heavy pot. Bring to the boil and skim off the foam.
15 minStep 2: Cover and simmer gently for 3 hours, topping up with hot water if the meat is uncovered, until it falls easily off the bone.
180 minStep 3: Uncover, add 2 tsp salt and 1 tsp black pepper, and boil until almost all the liquid has evaporated, about 15–20 minutes. Remove the bones and bay.
20 minStep 4: Pound and stir the meat with a sturdy wooden spoon in the pot for 5–10 minutes, until it breaks into fine, soft shreds coated in the fat and juices.
8 minStep 5: Taste for salt and serve hot with pap and greens. Seswaa keeps 3 days in the fridge and freezes well; reheat until piping hot.
Nutrition per serving
- Calories
- 450 kcal
- Protein
- 46 g
- Carbs
- 0 g
- Fat
- 29 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does seswaa take?
- About 225 minutes in total: 15 minutes to prepare and 210 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of bay leaves?
- Leave it out, or a pinch of dried thyme (it's a background flavour).
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