Seswaa (Pounded Beef): The Flavors of Botswana in a Simple, Hearty Dish

Ingredients

Here’s all you need for 3–4 hearty servings:

• 500g beef (preferably chuck, brisket, or any stewing beef, cut into large chunks)

• 1 onion (50g): Roughly chopped for flavor

• 2 tbsp oil: For sautéing—sunflower or canola are classic, but any cooking oil works

• 1 tsp salt: Or to taste

• 500ml water

Optional additions:

• Bay leaf or black peppercorns for a little extra flavor (traditional Seswaa is very basic but feel free to make it your own)

Nutrition Facts (per serving)*

Calories

310 kcal

Protein

17 g

Carbohydrates

3 g

Fat

27 g

Saturated Fat

9 g

Fiber

1 g

Sodium

800 mg

Cholesterol

75 mg

*Assuming 3 servings per recipe, served without bread.

Step-by-Step Instructions

1. Simmer Beef Until Tender

• In a large pot, combine beef, onion, salt, and 500ml water.

• Bring to a boil, then reduce heat to a very gentle simmer.

• Cover and cook for 1 hour, or until the beef is fall-apart tender and most of the liquid has reduced. If the pot dries out before the meat is tender, add a splash more water.

2. Shred and Pound the Beef

• Remove beef from the pot, reserving the cooking liquid.

• Using two forks, shred the meat on a cutting board. For a more traditional touch, pound lightly with a pestle, potato masher, or the back of a sturdy spoon to get a “pulled beef” texture.

3. Sauté the Beef

• Heat 2 tablespoons oil in a large skillet over medium-high heat.

• Add the shredded/pounded beef and sauté for about 5 minutes, stirring, until the meat gets golden, crisped edges and absorbs the flavors.

• Add a couple of spoonfuls of reserved broth if it seems dry.

4. Serve with Pap

• Traditional Seswaa is served hot with pap (cornmeal porridge). Spoon beef and juicy bits over a mound of pap for a true Botswana meal.

• Optionally, pour a little of the reserved broth over everything for extra moisture and flavor.

Pro Tips for the Best Seswaa

• Pick the right cut: Marbled cuts (like chuck or brisket) deliver the best succulence and shreddable texture.

• Let it simmer slowly: Low and slow cooking breaks down the connective tissue for ultra-tender beef.

• Pound for tradition: “Pounding” is traditional; you can use a pestle, a wooden spoon, or two forks for shredding.

• Crisp it up: The quick oil sauté adds depth, richness, and a beautiful finish to the meat.

• Pap pairing: Don’t forget to make pap (also called sadza, nshima, or ugali) for the most authentic experience. It soaks up all those savory juices!

Serving Suggestions

• Pap/Cornmeal Porridge: The classic pairing. Serve Seswaa hot over a soft mound of pap—perfect for scooping with your hands or a spoon.

• Sides: Add sautéed greens like spinach or Swiss chard for color and nutrition.

• Salad: Fresh tomato, onion, and cucumber salad brightens up the plate.

• With bread or rice: If you prefer, Seswaa is also wonderful with crusty bread or fluffy rice.

Frequently Asked Questions (FAQ)

Can I use beef instead of lamb?
Absolutely! While lamb is classic in Adana Kebap, ground beef or a beef-lamb blend are excellent alternatives.

What if I don’t have skewers?
No worries—just shape the meat into kebab-shaped logs and cook them directly on the grill or in a pan.

Can I make these ahead?
Yes! You can prepare and shape the kebabs ahead of time. Keep them chilled in the fridge, covered, for up to 24 hours before grilling.

How spicy is Adana Kebap?
The classic recipe is mildly spicy from paprika, but you can add chili flakes or hot paprika if you want more heat.

Why are my kebabs falling apart?
The key is to mix the meat well so it’s sticky, and don’t make them too thick. Chilling the kebab mixture before shaping can also help.

What bread works best?
Authentic Adana Kebap is usually served with Turkish flatbread (lavash or pide), but pita or even naan work well.