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Seswaa is a beloved traditional dish from Botswana, made with slow-cooked beef that is tender and flavorful. Often served at special occasions and gatherings, it represents the rich culinary heritage of the Tswana people. Typically enjoyed with pap or rice, Seswaa is a comforting meal that brings families together.
Season the beef with salt and pepper.
Heat the vegetable oil in a large pot over medium heat.
Add the beef and brown on all sides. Remove the beef from the pot and set aside.
In the same pot, add the chopped onion and cook until translucent.
Stir in the minced garlic and cook for an additional minute.
Add the chopped tomatoes and cook until they start to break down.
Stir in the ground paprika, ground cumin, and ground coriander.
Return the browned beef to the pot.
Add the beef broth or water and bay leaves. Stir to combine.
Bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for about 2-3 hours, or until the beef is tender and can be easily shredded.
Remove the beef from the pot and shred it using two forks.
Return the shredded beef to the pot and stir to combine with the sauce.
Serve hot with traditional sides like pap (maize porridge) or rice.
Enjoy your meal!
Seswaa is a traditional Botswana dish made from slow-cooked, shredded beef, typically seasoned and served with a sauce.
Seswaa originates from Botswana, where it is a staple in Tswana cuisine.
Key ingredients include beef chuck or brisket, vegetable oil, onion, garlic, tomatoes, paprika, cumin, and coriander.
It takes approximately 145-210 minutes to make Seswaa.
Seswaa is typically served with pap (maize porridge), rice, or steamed vegetables.