Seswaa (Botswana Pounded Beef)
In short: Beef boiled with salt until it falls off the bone, then pounded into soft strands, the ceremonial dish of Botswana served at weddings and holidays. It takes about 3 h 45 min in total and makes 8 servings.
- Prep
- 15 min
- Cook
- 3 h 30 min
- Total
- 3 h 45 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 250 kcal
Seswaa is the national dish of Botswana and the centerpiece of weddings, funerals and big celebrations. Beef or goat is boiled slowly in a heavy pot with nothing but salt until it falls apart, then pounded with a wooden pestle into soft, juicy strands. Traditionally men cook it in large three-legged iron pots over open fires. The flavor is pure meat, so use good beef and take your time. Serve it with bogobe, pap or samp and greens.
Instructions
- Trim away any thick pieces of hard fat but leave some for flavor. Rub the meat all over with the salt and set it in a heavy lidded pot or Dutch oven.
- Add the water, bring to a boil and skim off any foam. Cover tightly and simmer on low heat for 2 1/2 to 3 hours, turning the meat now and then and adding 125 ml (1/2 cup) of hot water whenever the pot looks dry.
- Cook until the meat falls off the bone and the thickest chunk reaches about 93°C (200°F). Lift the meat onto a board and keep the cooking juices in the pot.
- Remove the bones, gristle and any hard fat. Pound the meat with a wooden mallet or the end of a rolling pin until it breaks into soft, stringy shreds. Two forks and a firm press with a potato masher also work.
- Return the meat to the pot with the oil and 125 ml (1/2 cup) of the cooking juices. Cook uncovered over low heat for 10 minutes, stirring, until the juices are absorbed and the meat is moist but not wet.
- Taste and add more salt if needed. Serve hot with bogobe, pap or samp and a side of morogo.
Tips
- Use bone-in chuck, shin or brisket, since the bones and fat give seswaa its richness. Lean cuts turn dry and stringy. Goat shoulder is also traditional and cooks the same way.
- A stand mixer fitted with the paddle shreds the cooked meat in one or two minutes. Add a little of the cooking juice as it mixes so the strands stay moist.
Questions and answers
What is seswaa?
Seswaa is Botswana's national dish: beef or goat boiled with salt until very tender, then pounded into shreds. It is cooked at weddings, funerals and festive gatherings.
What is served with seswaa?
The usual partners are bogobe or pap (stiff maize porridge), samp and beans, and a bowl of stewed morogo greens.
Can I make seswaa in a pressure cooker or slow cooker?
Yes. Pressure-cook the salted beef for 60 to 75 minutes, or slow-cook it on low for 8 hours. Then pound and finish the meat in the pot as in the recipe.
How long does it take to make Seswaa (Botswana Pounded Beef)?
About 3 h 45 min in total: 15 min of preparation and 3 h 30 min of cooking.
How many calories are in Seswaa (Botswana Pounded Beef)?
About 250 kcal per serving, with 24 g of protein, 0 g of carbohydrates and 16 g of fat. These values are estimates.
Nutrition per serving
| Calories | 250 kcal |
|---|---|
| Protein | 24 g |
| Carbohydrates | 0 g |
| Fat | 16 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 620 mg |
Estimated values, calculated from the ingredients.
