Tasty Seswaa Recipe
Seswaa, also known as chotlho, is Botswana’s national dish consisting of meat on the bone (usually beef) that’s slow-cooked in salted water.
Once the meat has been cooked, it is pounded with large wooden pestles, then served over pap. Lamb or goat meat can be used instead of beef, although beef is the most popular option in Botswana.
RECIPE INGREDIENTS
500 grams of beef on the bone, chopped into pieces
Salt to taste
1 Onion, chopped into pieces
Black pepper
3 Bay leaves
Water
DIRECTIONS ON HOW TO MAKE TASTY SESWAA RECIPE
Place the meat into a saucepan or slow cooker, season with salt and pepper. Add the onion, black pepper, salt to taste, the bay leaves, and water. Place on a medium heat.
After 4 hours, check to see if the meat falls off easily from the bone. If still clinging to the bone, give it some more time. When cooked, remove the meat and let it cool to room temperature.
Using a mortar and pestle, pound the meat down until it resembles shredded beef. If you do not have a mortar and pestle, you can pull the meat apart with two forks until it is fully shredded.
Serve with cornmeal or rice with a side of greens.
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Ingredients
500 grams of beef on the bone, chopped
Salt to taste
1 Onion, chopped into pieces
Black pepper
3 Bay leaves
Water
Instructions
- Place the meat into a saucepan or slow cooker, season with salt and pepper. Add the onion, black pepper, salt to taste, the bay leaves, and water. Place on a medium heat.
- After 4 hours, check to see if the meat falls off easily from the bone. If still clinging to the bone, give it some more time. When cooked, remove the meat and let it cool to room temperature.
- Using a mortar and pestle, pound the meat down until it resembles shredded beef. If you do not have a mortar and pestle, you can pull the meat apart with two forks until it is fully shredded.
- Serve with cornmeal or rice with a side of greens.
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Ingredients
500 grams of beef on the bone, chopped
Salt to taste
1 Onion, chopped into pieces
Black pepper
3 Bay leaves
Water
Instructions
- Place the meat into a saucepan or slow cooker, season with salt and pepper. Add the onion, black pepper, salt to taste, the bay leaves, and water. Place on a medium heat.
- After 4 hours, check to see if the meat falls off easily from the bone. If still clinging to the bone, give it some more time. When cooked, remove the meat and let it cool to room temperature.
- Using a mortar and pestle, pound the meat down until it resembles shredded beef. If you do not have a mortar and pestle, you can pull the meat apart with two forks until it is fully shredded.
- Serve with cornmeal or rice with a side of greens.