Slow-boiled meat pounded into soft shreds, Botswana's national dish for weddings and funerals, eaten with pap or sorghum porridge.
History
Men traditionally cook seswaa in a three-legged pot at community gatherings.
Ingredients
- Beef (or goat)
- Salt
- Water
- Sorghum or maize meal
How it's made
- Boil meat in a pot of salted water for 3-4 hours
- Drain and pound with a wooden pestle
- Add a little fat or broth
- Serve with pap
- Optionally add vegetables
Photos: ingredients, making & serving
Photos come from the Wikipedia article for this item, via Wikimedia Commons. Each is credited to its author and licence.
Ratings & notes
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