RECIPE OF THE DAY: Seswaa (Pounded/Shredded beef)


0.8 to 1 kg slow cooking beef (beef chuck on the bone)

  • 1 whole onion (optional)
  • 3 bay leaves
  • 3tbs olive oil
  • Salt to taste
  • Black pepper (optional)
  • Water (enough to just cover the meat)


Prep Time: 15 minutes

Cook Time: 240 minutes

Serves: 4 to 6 generous portions



  1. Cut the meat into large chunks then brown the pieces in a cast iron 3 legged pot over moderate fire.
  2. Add the whole onion, salt, cracked black pepper, water and bay leaves. Bring to the boil then cover and allow to cook for 4 hours.
  3. After 4 hours, Remove the onion then use a wooden spoon to pound or mash up the meat. The meat should fall apart quite easily and will have a shredded appearance. You may brown the meat further if desired. Remove the bones then add a little oil.
  4. Check seasoning then serve.

To enjoy in traditional Botswana style, serve this with thick cornmeal porridge or “phaleche”, a side of green vegetables or “morogo” and much loved butternut

Related Articles

Back to top button