Botswana Seswaa with Bogobe
Tender Botswana shredded beef served with smooth sorghum bogobe and sautéed leafy greens.
Equipment
- Dutch oven with lid
- Wooden spoon
- Medium saucepan
- Large skillet
Ingredients
Seswaa
- 2 lb beef chuck cut into large pieces
- 1 medium yellow onion quartered
- 2 cups water plus more if needed
- 1 tsp fine salt
- 1/2 tsp ground black pepper
Bogobe
- 1 1/2 cups fine sorghum meal
- 4 cups water
- 1/2 tsp fine salt
Greens
- 1 lb collard greens or kale stems removed and leaves sliced
- 1 tbsp neutral oil
- 1 medium yellow onion chopped
- 1/2 tsp fine salt
Instructions
Cook the Seswaa:
- Place the beef, quartered onion, water, salt, and pepper in a Dutch oven. Bring to a boil, cover, and simmer gently for 2 to 2 1/2 hours until the beef falls apart.
- Transfer the beef to a bowl. Discard the onion, reserve the broth, and shred or pound the beef until finely separated.
- Return the beef to the pot with 1 cup of reserved broth. Simmer uncovered for 10 minutes until moist and concentrated.
Make the Bogobe:
- Bring 3 cups of the water and the salt to a boil. Whisk the sorghum meal with the remaining 1 cup cold water, then slowly whisk it into the pot.
- Reduce the heat and cook for 20 to 25 minutes, stirring often, until thick and smooth.
Cook the Greens:
- Heat the oil in a skillet. Cook the chopped onion for 5 minutes, add the greens and salt, and sauté for 8 to 10 minutes until tender.
- Serve the seswaa with hot bogobe and greens.
Notes
- Add hot water during simmering if the beef begins to dry out.
- Sorghum meal thickens as it stands; loosen bogobe with a splash of hot water before serving if needed.
Nutrition
Calories: 560kcalCarbohydrates: 45gProtein: 42gFat: 23gSaturated Fat: 8gCholesterol: 115mgSodium: 610mgFiber: 7gSugar: 3g