Entree: Botswana – Northern Culinary Region – Seswaa (Slow-cooked, shredded beef traditionally pounded and served with thick maize porridge)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs 40 min

Total 2 hrs 45 min

Ingredients

- 2.5 lb (1.1 kg) beef with bone (short ribs, chuck, or brisket), cut into large pieces
- 10 cups (2.4 L) water, divided
- 2 tsp (10 g) coarse salt, plus more to taste
- 1 tsp (5 g) whole black peppercorns (optional)
- 2 bay leaves (optional)
- 2 cups (480 ml) coarse maize meal (pap or mielie-meal)
- 4 cups (960 ml) water or reserved meat stock for cooking pap
- 2 tbsp (30 g) butter or margarine
- 1 small onion, halved (optional, for simmering), approx. 4 oz (115 g)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Place the beef pieces in a large pot and cover with about 8 cups (1.9 L) water; add 2 tsp (10 ml) salt, peppercorns, bay leaves, and onion if using. Bring to a simmer, skimming foam, then cover and cook gently until meat is very tender and falling from the bone, about 2–3 hours. Remove meat from the pot, reserve 3–4 cups (720–960 ml) of the cooking liquid, then shred the meat and lightly pound or mash it with a heavy spoon or pestle until fibrous and stringy, adding a little reserved liquid to moisten to a soft shredded consistency.
2. Bring 4 cups (960 ml) of reserved cooking liquid (or water plus reserved stock) to a boil, then gradually whisk in the maize meal, reducing heat to low and stirring constantly until thick and smooth, about 15–20 minutes; stir in butter and adjust salt. Serve the stiff pap on a platter and top with the shredded, pounded seswaa.

1. Place the beef pieces in a large pot and cover with about 8 cups (1.9 L) water; add 2 tsp salt, peppercorns, bay leaves, and onion if using. Bring to a simmer, skimming foam, then cover and cook gently until meat is very tender and falling from the bone, about 2–3 hours. Remove meat from the pot, reserve 3–4 cups (720–960 ml) of the cooking liquid, then shred the meat and lightly pound or mash it with a heavy spoon or pestle until fibrous and stringy, adding a little reserved liquid to moisten to a soft shredded consistency.
2. Bring 4 cups (960 ml) of reserved cooking liquid (or water plus reserved stock) to a boil, then gradually whisk in the maize meal, reducing heat to low and stirring constantly until thick and smooth, about 15–20 minutes; stir in butter and adjust salt. Serve the stiff pap on a platter and top with the shredded, pounded seswaa.