Seswaa

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Seswaa es el orgullo de la cocina botsuana: los cortes más duros de carne de res o cabra se cocinan a fuego lento durante horas hasta que se ablanden completamente, luego se muelen en un mortero con sal hasta quedar finamente desmenuzados. Su sencillez es engañosa — la cocción lenta y sin prisa desarrolla una profundidad de sabor extraordinaria. Tradicionalmente lo cocinan los hombres en funerales y reuniones especiales.

Ingredientes

Sirve 6

• 1.2 kgbeef short ribs or brisket
• 1 largeonion, quartered
• 2 tspcoarse salt
• 1 tspblack pepper
• 2 bay leavesbay leaves

Instrucciones

1. 1

   Hervir la carne

   Place beef, onion, bay leaves, salt, and pepper in a large pot. Cover with water. Bring to a boil, then reduce to a low simmer. Cook uncovered for 2.5–3 hours, adding water if needed, until the meat falls off the bone.

2. 2

   Reducir el caldo

   Once meat is very tender, increase heat and boil until almost all liquid evaporates and the pot bottom starts to sizzle with rendered fat.

3. 3

   Moler

   Remove bones and bay leaves. Transfer meat to a wooden mortar (kika) and pound vigorously until finely shredded. Alternatively use two forks.

4. 4

   Servir

   Serve hot alongside bogobe (thick pap) and steamed morogo greens.

Variaciones

• •

  Goat seswaa is traditional in rural areas.

• •

  Add a split chilli to the pot for subtle heat.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Almacenamiento

Refrigerate for up to 4 days. Reheat in a pan with a splash of water.

Preguntas frecuentes