Botswana • Africa • medium • 195 mins
Botswana Seswaa
Description
Seswaa is a traditional Botswana dish made from slow-cooked, shredded beef, often served with pap or rice. It holds cultural significance as a staple in celebrations and communal gatherings, symbolizing hospitality and togetherness.
Ingredients
- 1 kg beef (preferably brisket or shank)
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth or water
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 bay leaves
- Optional: 1-2 green chilies, chopped (for heat)
Instructions
- In a large pot, add the beef, chopped onion, minced garlic, and enough beef broth or water to cover the meat.
- Season with salt, black pepper, ground coriander, ground cumin, and bay leaves. If using, add chopped green chilies for extra heat.
- Bring to a boil, then reduce heat to low and cover the pot.
- Allow the beef to simmer for about 2-3 hours, or until it is tender and easily shreds with a fork.
- Once cooked, remove the beef from the pot and let it cool slightly.
- Shred the beef using two forks, discarding any excess fat.
- Return the shredded beef to the pot with the cooking liquid and stir to combine.
- Serve hot with pap or rice.
Nutritional Information
Calories: 350 per serving
Servings: 4
Dietary: dairy-free, gluten-free
Health Benefits
Seswaa is rich in protein from the beef, which supports muscle health and aids in tissue repair. The inclusion of onions and garlic provides antioxidants and may boost immune function, while spices like coriander and cumin offer anti-inflammatory properties. As a dairy-free and gluten-free dish, it accommodates various dietary needs, making it a wholesome choice in traditional Botswana cuisine.
Cultural Significance
Seswaa is often prepared during important ceremonies and gatherings, such as weddings and funerals, reflecting the communal spirit of Botswana culture. It is a dish that brings people together, showcasing the importance of sharing food in fostering relationships.
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