Botswana Seswaa Bites
Botswana's national dish — seswaa (slow-boiled and pounded beef or goat) — served as canapé-style bites on corn pap (sorghum porridge) rounds with chakalaka relish. Seswaa is traditionally cooked in a cast-iron pot at funerals and celebrations, then shredded and pounded with a pestle to a soft, stringy mass.
- Total
- 50 min
- Serves
- 6
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Seswaa: place beef, onion and salt in a heavy pot. Cover with water. Boil for 2.5–3 hours until very tender and the meat falls off the bone. Drain, reserving some broth.
About 5 min
Remove bones. Pound the meat vigorously in a large mortar with some reserved broth until shredded and slightly stringy (a pestle or two forks work).
About 14 min
Pap: cook maize meal in salted water, stirring constantly, until very stiff. Pour into a tray; cool until firm. Cut into 5 cm rounds.
About 14 min
Chakalaka: fry onion, pepper and curry powder. Add carrot and chilli; cook 5 minutes. Stir in baked beans. Simmer 5 minutes.
About 14 min
Assemble: place a pap round on each plate. Top with shredded seswaa. Add a spoonful of chakalaka on top. Serve as part of a platter or finger food.
About 3 min
Nutrition per serving (estimate)
- Calories
- 420
- Protein
- 34 g
- Carbs
- 38 g
- Fat
- 16 g
- Fibre
- 8 g
- Sugar
- 6 g
- Sodium
- 780 mg
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Recipe by Boon Tools.