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Seswaa
Seswaa, also known as Chotlho, is Botswana's national dish. It's a slow-cooked, pounded meat dish, traditionally made with beef on the bone, salt, and water. The meat is cooked until extremely tender, then shredded or pounded until it resembles pulled meat. It's often served with pap (a stiff maize porridge) and is a staple at celebrations and gatherings.
🧂 Ingrediënten
- 2 kg Beef (bone-in chuck or similar cut)
- enough to cover meat Water
- to taste Salt
- 1 large, peeled Onion (optional)
- 3-4 Bay leaves (optional)
👨🍳 Instructies
- 1
Preheat oven to 160°C (320°F). Cut the meat into large chunks. If using a cast-iron pot or oven-safe dish, brown the meat on all sides over medium-high heat.
- 2
Place the meat in a large pot or Dutch oven. Add the water (enough to just cover the meat), salt, optional onion, and bay leaves. Bring to a boil.
- 3
Cover the pot and transfer it to the preheated oven. Cook for 4 hours, or until the meat is very tender and falls off the bone easily. Check periodically and add more water if needed.
- 4
Once cooked, remove the meat from the pot, discarding bones and bay leaves. Place the meat on a cutting board or in a large bowl.
- 5
Using a wooden spoon, mortar and pestle, or two forks, pound or shred the meat until it has a finely shredded, pulled texture. You can return the shredded meat to the pot to cook off any excess liquid if desired.
- 6
Taste and adjust seasoning with salt if necessary. Serve hot with pap (maize porridge) and a side of green vegetables.
💡 Pro Tips
- ✓Traditionally, seswaa is cooked in a three-legged pot over an open fire, often prepared by men due to the physical effort involved in pounding the meat.
- ✓Using bone-in meat adds more flavor to the dish.
- ✓The key is to cook the meat until it is exceptionally tender, making it easy to shred or pound.
✨ Ideeën voor Variaties
Inspiratie voor uw eigen versie van dit recept
- Lamb or goat meat can be used instead of beef.
- Some recipes include a whole onion and bay leaves in the cooking liquid for added flavor.