- Prep:15 mins
- Cooking Time:240 mins
Seswaa is a dish that is enjoyed all over southern Africa. In fact, it’s the national dish of Botswana!
The secret to this special recipe is in its simplicity, with very few ingredients used. The effect of cooking the meat in water makes it particularly soft and juicy. Best served with pap, or a side of your choice – like mielie bread, mashed potatoes or rice.
- 3 Tbsp Sunfoil Sunflower Oil
- 1 kg Beef chuck meat, cut into chunks
- 1 Whole onion, cut in half
- ½ tsp Salt or extra for taste
- ¼ tsp Black pepper, ground
- 2 Bay leaves
- 3 Cups water
1. Preheat the oven to 160 °C.
2. Heat oil in a cast iron casserole dish and brown the meat.
3. Add in the onion, salt, black pepper, bay leaves and water (the water should just cover
the meat), bring to the boil then cover and place in the oven for 4 hours.
4. Take out the oven and simmer off any remaining liquid.
5. With a pestle and mortar, bash up the meat until it falls apart and looks shredded.
6. Check for seasoning and serve with pap.