Mains
Seswaa
Ingredients
- - 1.5 kg (3.3 lb) beef shin or chuck, bone-in if possible, cut into large chunks
- - 1 large onion, quartered
- - 2 litres (8 cups) water
- - 15 g (1 tbsp) coarse salt
- - 5 ml (1 tsp) black peppercorns
Method
- Place the beef, onion, water, salt and peppercorns in a large pot.
- Bring to the boil, then skim off any foam that rises to the surface.
- Reduce the heat to low, cover, and simmer gently for 2.5-3 hours, until the meat is extremely tender and falling apart.
- Remove the meat with a slotted spoon, reserving the cooking liquid, and set aside to cool slightly.
- Once cool enough to handle, pound the meat in a wooden mortar (or shred thoroughly with two forks) until it breaks down into soft, fine strands.
- Moisten the pounded meat with a few spoonfuls of the reserved cooking liquid to keep it succulent.
- Season to taste and serve warm, traditionally with phaletshe or bogobe.
Introduction: Seswaa is widely regarded as Botswana's national dish and holds deep cultural significance, traditionally prepared at weddings, funerals, initiation ceremonies and Botswana's public holidays.
Cultural Background: Seswaa is widely regarded as Botswana's national dish and holds deep cultural significance, traditionally prepared at weddings, funerals, initiation ceremonies and Botswana's public holidays. Large cuts of beef are simmered slowly until fully tender, then pounded by hand in a wooden mortar until the meat separates into soft, shredded strands. The dish reflects the central place of cattle in Setswana culture, where livestock represents both sustenance and wealth.
Tips: Do not rush the simmering stage; the beef must be extremely tender before pounding, almost falling apart on its own. Save the flavourful cooking liquid to moisten the meat and to use as a light gravy.
Variations: Use goat meat in place of beef for a version known as seswaa sa podi, common in some households. Add a whole chilli to the simmering liquid for a subtle background heat. No authentic vegetarian version exists; the dish is defined by pounded beef.
Storage: Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
Reheating: Reheat gently in a covered saucepan over low heat with a splash of the reserved cooking liquid, stirring occasionally.
Nutrition: Approx. per serving: 320 kcal, 38 g protein, 1 g carbohydrates, 18 g fat, 0 g fibre.
FAQs:
Q: Do I really need a wooden mortar and pestle?
A: A mortar and pestle gives the most authentic texture, but two forks used to shred and mash the meat firmly will produce a very similar result.
Q: What is seswaa traditionally served with?
A: Seswaa is almost always served with phaletshe (stiff maize porridge) or bogobe, and often accompanied by a fresh tomato and onion salad.