For a printable version of this recipe, click here.
If there is celebration, a holiday, a wedding, a funeral, you will find Seswaa being served in Botswana. Seswaa (not surprisingly) is Botswana’s National dish. It is a simple dish- just meat, water, and salt, but it is the method of preparation and cooking that sets it apart. The meat once cooked is pounded, a task so strenuous that the making of this dish is mostly made by men. This method of tenderizing transforms inexpensive cuts of meat into faux filet mignon!
Ingredients
2 lbs. beef, bone-in (slow cooking or casserole meat will do.)
2 tsp salt
¼ tsp black pepper (optional)
1 whole onion, peeled (optional)
4 bay leaves
1-2 cups of water, or enough to cover the meat
Method
Season the meat with salt and pepper and place it in the slow cooker; add bay leaves, whole onion, and water and cook on high for 4–5 hours.
Check on the meat after 4 hours. If it falls off the bone easily, it’s about done. If it’s still clinging to the bone, give it some more time.
When cooked, remove the meat from the slow cooker and let it cool to room temperature.
Using a mortar and pestle, pound the meat down until it resembles pulled or shredded beef. If you do not have a mortar and pestle, you can pull the meat apart with two forks until it’s fully shredded. You may brown the meat further if desired.
Check seasoning then serve with polenta or the more traditional pap (thick corn meal porridge) and a side of green vegetables.