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BEST of Botswana food : Seswaa !

July 30, 2014 by Denis 3 Comments

Seswaa.

Read our previous posting: “Best of Bosnia Herzegovina food: Bosanski Lonac!”

BEST of Botswana food : Seswaa !

Excerpt from Wildmoz.com about the Seswaa dish of Botswana:

This is a very popular traditional dish from Botswana – although the concept of finely pounded meat is common to several African cultures. Walking into a supermarket and purchasing a pound of minced/ground meat wasn’t an option back when these techniques evolved. Even today, many rural inhabitants don’t have the luxury of a nearby source for provisions.

The beauty of this recipe lies in its simplicity. Use the best, grass-fed beef you can get your hands on – you want the superb flavor that comes with really good meat. Don’t skimp on the cooking time, rather more than less. When I first made this – I won’t say how many years ago – it was in a flat bottom, iron pot on a gas stove. The water cooked away a couple of times as I struggled to get the timing and the heat just right. In the end, it was so worth the effort, producing a rich, meaty dish, a bit like pulled beef only softer, finer and more flavorful. Hard to describe adequately but much loved by the five dedicated carnivores in my family.

 

Seswaa

Seswaa

 

Seswaa
(allow about 4 to 5 hours for preparation and cooking)
2 – 3 kg lean beef on the bone (shin, chuck or brisket)
1 large or 2 small onions, chopped
1 to 1 1/2 teaspoons salt

Water to cover
Cut the meat into chunks, through any bone, leave shin whole, unless the pieces are very large. Use a heavy, lidded, cast iron pot or casserole to cook. Your Le Creuset, Dutch oven is perfect here, unless, of course, you have a traditional three-legged pot.

Brown the meat well and then add enough water to cover, add salt sparingly and simmer gently for several hours. The water will reduce; you can top it up with some boiling water. Continue to simmer until the meat starts to fall apart. Remove the bones. At this point, add the onions to the meat in the pot and season with salt (and pepper). Continue to cook slowly, allowing the liquid to reduce down to 1 cup.

Some cooks like to let the Seswaa dry out completely and caramelize in the pot. You can do this but at this stage, any hungry diners are likely to be salivating over your shoulder, driven crazy by the tantalizing aromas. Caramelized or not, you still have to finish by pounding the meat into a flaky, fine shred. Put those guys to work. A herd of hungry men pound better than one tired woman. (Seswaa is traditionally prepared by men using poles). Most available recipes recommend using a wooden spoon – trial and error has taught me that by far the best weapon for this process is the straight-up-and-down, modern wooden rolling pin.

Read our related posting: “Botswana, birthplace of the watermelon and a favorite for safaris!”

Read our next posting: “Best of Brazil food: Feijoada!”

Stay tuned to BonVoyageurs.com for more Countries of the World as we share our joie de vivre from around the world.  Luxury escapes and city breaks to Quebec City, New York, Washington, Buenos Aires. In Europe, places like Paris France, Nice France, Provence and the Cote d’Azur (French Riviera), Tuscany and Florence in Italy, Rome, Napoli and the Amalfi Coast. In Asia, countries like China, India, Nepal and so much more!

Filed Under: Africa, Botswana, Culinary Delights Tagged With: Africa, around the world, Botswana, city breaks, Food, Joie de vivre, luxury escapes, Quebec City, Seswaa, Travel

« Cambodia, Land of the Khmers & The Largest City in the World
BEST of Brazil food : Feijoada ! »

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TOP 10 travel experts and influencers on social media and rated as one of the most influential travel bloggers in the world, Denis and Lynn Gagnon have been circling the globe for more than 45 years. Former international business travelers, they know how to travel - with class, comfort, and style. Members of the National Press Club, PTBA , NATJA and SATW. Wish to connect? Email them at BonVoyageurs@gmail.com.

A NEW addition to the BonVoyageurs team is Atlanta-based travel writer and culinary expert Dominique Gagnon, and travel photographer Justin Ellis. By day, Dominique designs and grows new meaningful consumer brands, while Justin is a neuroscientist and psychiatrist researching early brain development. By night, they are watching Chef's Table while plotting their next culinary and sport adventure.

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