Seswaa (Botswana pounded beef)

Preparation

1. 1

   Cut the braising beef into large chunks, about 6-8 cm, keeping the fat on: it will give body to the broth.

2. 2

   Place the meat in a large pot, cover with cold water (about 1.5 L), and add one onion cut into quarters. Bring to a boil, then lower the heat.

3. 3

   Simmer covered on low heat for 2h30 to 3 hours, skimming occasionally, until the meat falls apart easily with a fork.

4. 4

   Drain the meat, reserving the cooking broth: you''ll keep some of it to moisten the seswaa later.

5. 5

   While the meat is still hot, place it in a large mortar (or a bowl with two forks) with the coarse salt and the second onion, finely chopped raw.

6. 6

   Pound or shred the meat vigorously until you get fine, stringy fibers: this long pounding is what gives seswaa its signature almost thread-like texture.

7. 7

   Drizzle with a few spoonfuls of the reserved broth to moisten slightly, taste and adjust the salt. Serve hot with bogobe or maize porridge.