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Seswaa

Slow-boiled beef pounded tender with salt. Β· Botswana

πŸ“ Nationwide β˜… 4.3
Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

Slow-boiled beef pounded tender with salt.

About Seswaa

Beef or goat is boiled slowly with only salt and onion until it falls apart, then pounded into soft shreds. The national dish of Botswana, it is traditionally cooked by men for celebrations.

πŸ›οΈ History & Culture

Seswaa is a traditional meat dish from Botswana, often considered its national dish. It is made by boiling beef or goat with only salt and onion until the meat is extremely tender, then pounding it into shredded pieces. The dish is deeply rooted in Tswana culture and is typically prepared for special occasions such as weddings, funerals, and other communal celebrations, where it is traditionally cooked by men in large pots over open fires.

While the precise origins of seswaa are not widely documented, it is closely associated with the Tswana people and has been a staple of Botswana’s culinary heritage for generations. Regional variations exist mainly in the type of meat usedβ€”beef is most common, but goat is also popularβ€”and in the consistency of the pounding, which can range from fine shreds to chunkier pieces. The dish holds cultural significance as a symbol of hospitality and community, often served with pap (maize porridge) and greens, and its preparation is a communal activity that reinforces social bonds.

🍳 How to make Seswaa

AI-assisted, not kitchen-tested

Seswaa (Botswana)

The national dish of Botswana: beef (or goat) slow-simmered with salt and onion, then pounded into fine, soft shreds. Traditionally prepared by men for weddings, funerals, and other celebrations.

Prep
15 min
Cook
240 min
Total
255 min
Serves
6
Difficulty
Easy

Recipe ingredients

  • 1500 g (3ΒΌ lb) besteeel stew meat, boneless chuck or shoulder; bone-in shank is traditional for richer flavor
  • 1 whole (1 medium) onion, peeled and quartered
  • 15 g (1 tbsp) fine salt, add gradually; Batswana traditionally season to taste
  • 1500 ml (6 cups) water, cold, just enough to cover the meat

Steps

  1. 1 Place the beef and quartered onion in a heavy pot. Add the cold water β€” it should just cover the meat (about 6 cups / 1500 ml).
  2. 2 Bring slowly to a boil over medium heat, skimming any foam that rises. Once boiling, reduce the heat to the lowest setting so the liquid barely trembles.
  3. 3 Cover and simmer gently for 3½–4 hours, until the beef is completely tender and the bones (if using) release cleanly. Do not add more water unless the pot threatens to go dry; seswaa is meant to cook in its own juices.
  4. 4 Test for doneness: the meat should fall apart with no resistance when pressed with a fork. Internal temperature on the thickest piece should read at least 95Β°C / 205Β°F, and any connective tissue should be soft and gelatinous.
  5. 5 Remove the meat from the pot and reserve the cooking liquid. Pick out and discard the onion and any bones. Pull the meat into rough pieces.
  6. 6 Return the meat to the pot (or transfer to a wide wooden mortar, the traditional tool) with a small ladle of the cooking liquid. Pound with a heavy pestle or the bottom of a sturdy jar for several minutes until the fibers separate into fine, fluffy shreds with no lumps.
  7. 7 Taste and stir in more salt as needed. Add a little more reserved broth if the seswaa looks dry β€” the finished texture should be moist but not soupy, with the shreds soft enough to melt on the tongue.
  8. 8 Serve hot, traditionally piled on a mound of bogobe (thick sorghum or maize porridge) or with plain white rice, and ladle a little of the rich broth alongside.
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Ingredients
Steps

Seswaa β€” frequently asked questions

What is Seswaa?

Beef or goat is boiled slowly with only salt and onion until it falls apart, then pounded into soft shreds. The national dish of Botswana, it is traditionally cooked by men for celebrations.

What is Seswaa made of?

Seswaa is made with beef, salt, onion and water.

Where does Seswaa come from?

Seswaa comes from Botswana, and is especially associated with Nationwide. Seswaa is a traditional meat dish from Botswana, often considered its national dish.

Where can I eat Seswaa?

A Botswanan celebration, served with pap and morogo.

How do you make Seswaa?

Making Seswaa at home takes about 15 minutes of prep and 240 minutes of cooking. The recipe on this page serves 6 and is rated easy. Full ingredient list and step-by-step method are in the recipe section above.

β†’ More traditional dishes from Botswana

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