Our favourite history boffin has a new interest: food. Fortunately, for the rest of the Supernova team, it’s not only interesting, but Al keeps their tummies and taste buds happy too!

The history part

Seswaa, also known as chotlho, is a traditional meat dish and national dish of Botswana. Beef is mostly used, but it can be made with goat, chicken or lamb if beef is not available. Men usually make this dish on special occasions in a three-legged iron pot, which we know as a potjie.

Ingredients

• Stewing beef
• Salt
• Water
• Some spices

Method Madness:

1. Cut the stewing beef into large pieces and place the pieces in a large pot.

2. Cover the beef with water, add salt and place the pot on the stove/coals.

3. Once the water is boiling, turn down the heat. Simmer uncovered for about two hours or until the meat is tender.

4. Add more water to cover the meat when it simmers down. Let it cook down for the last 20 minutes or so.

5.When the meat is tender, drain the water.

6. Once the beef is cool, place it in a thick plastic bag. Pound it with a meat mallet, pestle or rolling pin until it’s flat and flaky.

If pounding becomes too tiring, you can shred the tender, cooked meat. Even easier, use minced meat instead of stewing meat. Minced meat won’t need to cook for as long as stewing meat to become tender

7. Mix the ground meat with more salt.

Tip: Although the traditional recipe does not have any flavourings other than salt, you can add onion and/or pepper for more flavour.

8. Serve with bogobe (pap) and cabbage, spinach or beans.

Enjoy this little taste of Botswana, and don’t forget to share your take of the recipe with us!

Happy reading and stay curious kids