Main course
Seswaa
Seswaa is a traditional Botswana dish featuring beef slow-cooked until it's incredibly tender and easily shredded. The process is straightforward: sear large chunks of beef, then braise them for hours with a whole onion and bay leaves until the meat practically falls apart. Once the liquid has reduced, the beef is pounded directly in the pot, transforming it into a pile of soft, savory shreds. It
’s often served with a thick cornmeal porridge, like pap or sadza, and some green vegetables.
23 minServes 4
Method
4 steps · 23 min total
- 01
Preheat and Sear Beef
Get your oven going to 160 degrees Celsius. Cut the beef into large chunks, then brown them in an oven-safe dish, like a cast iron casserole, until a nice crust forms on the outside. - 02
Braise the Beef
Add the whole peeled onion, salt, cracked black pepper, 1 litre of water, and the 3 bay leaves to the pot with the beef. Bring everything to a boil on the stove, then cover the dish tightly and transfer it to the oven for 4 hours.
