Seswaa
Botswana's official national dish, rooted in Batswana cooking and tied specifically to celebration — weddings, Independence Day, and other major community gatherings, traditionally served from large communal pots. Preparation has traditionally been done by men because of the real physical exertion of pounding the tender-cooked meat into fine shreds, and the seasoning is deliberately minimal — salt and water alone — with restraint, not heavy spicing, as the dish's actual authenticity marker.
Meat
Ingredients
- 1.5 kg bone-in beef or goat (chuck or shin)
- Water, to cover
- Salt, to taste
- 1 onion (optional)
Steps
- Place the meat and bones in a large pot with just enough water to cover.
- Simmer very slowly, covered, for 3-4 hours until the meat is extremely tender and falling apart, adding salt partway through.
- Remove the meat, reserving the cooking liquid.
- While still hot, pound the meat vigorously with a large pestle, or shred thoroughly with two forks, until it breaks into fine, fibrous shreds.
- Moisten with a little of the reserved cooking liquid and adjust the salt. Serve with pap and morogo.