Entree: Botswana – Southern Culinary Region – Seswaa (Slowly cooked pounded or shredded beef or goat traditionally served with maize porridge)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs 45 min

Total 3 hrs

Ingredients

- 3 lb (1.36 kg) beef chuck, trimmed and cut into large chunks
- 1 tbsp (15 ml) vegetable oil (optional for browning)
- 1 tsp (5 ml) coarse salt, plus more to taste
- 4 cups (960 ml) water for braising meat
- 1 medium onion, approx. 8 oz (225 g), quartered (optional)
- 2 bay leaves (optional)
- 2 tbsp (30 g) butter or rendered beef fat to finish
- 2 cups (480 g) maize meal (coarse) for pap
- 6 cups (1.42 L) water for pap
- 1 tsp (5 ml) salt for pap

Instructions

1. Place the beef chunks in a large heavy pot. If using, heat 1 tablespoon (15 ml) oil over medium-high and brown the meat briefly for color; this step is optional for a more traditional plain flavor.
2. Add 4 cups (960 ml) water, 1 teaspoon (5 ml) salt, quartered onion, and bay leaves. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer very gently until the meat is extremely tender and falling apart, about 2½–3 hours.
3. Remove meat from the pot and reserve a cup of the cooking liquid. Using two forks, a wooden pestle in a mortar, or a sturdy baton, shred or pound the meat into coarse fibers, working in pieces and adding a little reserved liquid as needed to moisten. Stir in 2 tablespoons (30 g) butter or beef fat and adjust salt to taste.
4. For the pap, bring 6 cups (1.42 L) water to a boil in a saucepan. Add 1 teaspoon (5 ml) salt, then gradually whisk in 2 cups (480 g) maize meal to avoid lumps. Reduce heat to low and cook, stirring frequently, until thick and smooth and the maize meal is cooked through, about 10–15 minutes.
5. Serve the shredded seswaa hot alongside a generous portion of pap, allowing diners to mound meat over the maize porridge.