Seswaa

About This Recipe

Seswaa is the pride of Botswanan cuisine: tougher cuts of beef or goat are simmered for hours until meltingly tender, then pounded in a mortar with salt until finely shredded. Its simplicity is deceptive — long, unhurried cooking develops extraordinary depth of flavour. Traditionally cooked by men at funerals and special gatherings.

Ingredients

Serves 6

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

Instructions

1. 1

   Boil the meat

   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

   Reduce the stock

   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

   Pound

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

4. 4

   Serve

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

Variations

• •

  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.

Storage

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

Frequently Asked Questions