Seswaa
Seswaa is a Botswana staple where beef is pounded into submission until it surrenders into tender, almost powdery strands. The technique matters more than ingredients here, transforming modest cuts through patient repetition rather than long cooking times. Bay leaf and onion provide quiet backbone while salt and pepper let the beef's broken-down texture become the main event. This is food built on rhythm and restraint.
Instructions
Pre heat the oven to 160 degrees Celsius.
Cut the meat into large chunks then brown in a dish suitable for slow cooking in the oven such as a cast iron casserole dish.
Add the whole peeled onion, salt, cracked black pepper, water and bay leaves.
Bring to the boil then cover and place into the oven for 4 hours.
After 4 hours, remove from oven and place onto the stove burner in order to cook off most of the remaining liquid.
Use a wooden spoon to pound or mash up the meat, the meat should fall apart quite easily. and will appear shredded.
You may brown the meat further if desired.
Check seasoning then serve with polenta or the more traditional thick cornmeal porridge known as pap or sadza, and a side of green vegetables..
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
