Botswana - Seswaa

botswana-seswa
botswana-seswaa

The shredded beef literally uses 5 ingredients, 6 if you count water. It’s insanely easy to make, however it’s a pain in the ass waiting for it to cook. Four hours baking in the oven in low heat, and another hour simmering on the stove waiting to reduce the liquids.

But the result? Suuuper tender beef that literally pulls apart the moment you touch it with a spoon or fork. Served up on some cornmeal mash that I mixed with some of the beef liquid and you get a very flavorful meal. Also, there’s enough beef to go around!

This is Botswana’s national dish and normally prepared over a wood fire in a 3-legged pot. I totally would do that if I had a fire pit like my parents do lol. I’ll have the recipe posted this week! Also, this definitely will go well with any kind of starch in my opinion: rice, potatoes, sadza, maybe as tacos!


Ingredients

  • 2 pounds beef, such as chuck or shoulder

  • 1 whole onion, root cut off

  • Bay leaves

  • Salt and pepper, to taste

  • Water, enough to cover the meat

Instructions

  1. Preheat the oven to 325 degrees.

  2. I cut up the meat into 3 pieces. To make them easier to brown. Heat a dutch oven on the stovetop over medium-high heat. Add a few tablespoons of oil and wait until it starts to shimmer.

  3. Season the beef generously with salt and pepper. Brown the beef on all sides. I also browned the whole onion on the cut sides. When done, add more salt and pepper, if desired, the bay leaves and enough water to cover.

  4. Bring to a boil, cover, then put the pot into the oven and roast for about 4 hours. After 4 hours, there was still a lot of liquid left in the pot, so on medium to high heat, boil until half of the liquid has evaporated, or for an hour. I strained and saved the rest of the liquid to use as broth for other things.

  5. When you discard the liquid, also remove the bay leaves. With a wooden spoon, mash up the meat and onion. It will fall apart with barely a touch, very easy!

  6. Season with salt and pepper, if desired, and serve with a cornmeal porridge, potatoes, rice, or whatever starch you are wanting. I also served this with some sautéed green beans. Delicious.

Recipe adapted from My Burnt Orange.

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 I’m a huge fan of traveling, and an even bigger fan of eating. Have you ever had street food in Taiwan? Or fried cheese with fries at a local tavern in Slovakia? Well, join me each week as I attempt to make a dish from every country in the world.  What country would you like to see next? Let me know in the comments!

I’m a huge fan of traveling, and an even bigger fan of eating. Have you ever had street food in Taiwan? Or fried cheese with fries at a local tavern in Slovakia? Well, join me each week as I attempt to make a dish from every country in the world.

What country would you like to see next? Let me know in the comments!


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