By: Veronica Nsama
For those of you who have attended weddings in Botswana, you will agree with me that among the main dishes served at these spectacular events include SESWAA.
Seswaa is a national dish, which is mostly cooked on funerals and national events like independence celebrations. It’s main ingredient is beef.
Looking at the historical background of Seswaa, it was cooked using a three legged pot and it was mostly cooked by men. However, due to modernisation, people have now started cooking it using a slow cooker.
In this week’s segment of African recipes, I will teach you how to prepare a simple but extravagant dish; SESWAA.
INGREDIENTS
1 Large onion
Bay leaves ( 4)
Some black pepper
2Ib beef ( bone in)
Salt
HOW TO PREPARE
Use a slow cooker
Spice the beef( cut in small pieces), with black pepper and a pinch of salt.
Add the bay leaves to the beef and some water,( enough to cover the beef) then saute it for 4 hrs or more until it is tender.
Once it is cooked, remove the bones from the beef, let it chill and keep the stew for later use.
After it is cooled, pound it using a pestle and mortar while putting it in a plastic bag, which should be clean or better still just use a clean mortar.
Ensure its pounded until it becomes crumby.
Then put it back in the pot and allow it to simmer.
When all is done, serve it with pap (phalestshe) and some vegetables of your choice.
