Seswaa sa Konofolo

Seswaa sa Konofolo is a comforting, slow-cooked meat dish rooted in Botswana’s culinary traditions. Classic seswaa is prized for its simplicity—meat simmered until yielding, then pounded and lightly seasoned—while this version layers in the warm aroma of garlic to complement the deep, beefy richness of long-simmered beef chuck. In village celebrations and family gatherings, the pot would bubble gently for hours as stories were shared and the meat transformed into tender shreds, served with soft, thick porridge made from maize meal and a side of wilted greens like spinach. The word “konofolo,” a local term for garlic, signals the fragrant twist that makes this rendition especially memorable while keeping the spirit of seswaa intact: humble ingredients, patient cooking, and generous sharing.

Ingredients

• 1.5 kg bone-in beef chuck, cut into large chunks
• 6 cloves garlic, lightly crushed
• 1 large onion, quartered
• 2 bay leaf (optional)
• 1 tsp freshly ground black pepper (optional)
• 2 tbsp salt, divided (plus more to taste)
• 2.5 liters water (plus extra as needed)
• 2 cups maize meal (for pap)
• 2 packed cups chopped spinach (for greens)

Preparation

1. Trim any excessively hard exterior fat from the beef chuck, leaving enough to enrich the broth. Rinse and pat dry.
2. Lightly smash the garlic to release aroma; keep the cloves mostly intact so they perfume the broth without burning.
3. Peel and quarter the onion so it holds shape during the simmer.
4. Measure the salt so it can be added in stages, ensuring balanced seasoning.
5. Have ample water ready; slow simmering and occasional topping up keep fibers tender.
6. Set out the maize meal and a sturdy wooden spoon for pap; a heavy pot helps maintain even heat.
7. Rinse the spinach well and chop into bite-size pieces for quick wilting later.

Cooking process

1. Build the broth base: Place the beef chuck in a heavy pot and cover with the measured water. Add half the salt, the smashed garlic, the quartered onion, optional bay leaf, and optional black pepper. Bring to a gentle boil over medium heat, then immediately reduce to a low simmer.
2. Slow simmer until tender: Skim foam as it rises to keep the broth clean. Maintain a bare simmer—just a few lazy bubbles—until the beef chuck is fork-tender. This typically takes about 2 hours, depending on cut size and pot.
3. Separate and reserve: Using tongs, lift the beef chuck onto a board. Strain and reserve some broth; discard the spent aromatics. Taste the broth and adjust with a pinch of salt if needed.
4. Pound or shred: While still warm, pound the beef chuck with a pestle or the end of a rolling pin until fibers split into long strands. If you prefer, shred by hand or with forks, then briefly pound to mimic the traditional texture.
5. Moisten and season: Splash in a little reserved broth to keep the meat succulent, then season to taste with the remaining salt and a whisper of black pepper if using. For a bolder aroma, mash a small portion of the softened simmered garlic into the meat.
6. Make the pap: In a separate pot, bring reserved broth plus enough water to volume to a steady simmer. Rain in the maize meal while stirring vigorously to prevent lumps. Reduce heat and cook, stirring often, until thick and spoon-standing, usually about 20 minutes. Season lightly with a pinch of salt.
7. Wilt the greens: In a small pan, add a ladle of hot broth and the chopped spinach. Cook just until wilted and tender, then season with a tiny pinch of salt. If desired, finish with a crack of black pepper.
8. Finish the seswaa: Return the pounded beef chuck to a warm pot and moisten with a spoon or two of broth so it glistens but isn’t soupy. Keep warm over low heat until serving.

How to enjoy

Scoop a mound of creamy pap made from maize meal onto each plate, spoon the juicy strands of beef chuck alongside, and add a helping of silky spinach. The mild porridge tempers the rich meat while the subtle perfume of garlic lifts every bite. Adjust the plate at the table with a final pinch of salt or a dash of black pepper to suit your palate. For leftovers, rewarm the pounded beef chuck gently with a splash of broth until supple, then enjoy again with freshly stirred maize meal pap and tender spinach. If you want a more assertive aroma on day two, fold in a tiny spoon of crushed cooked garlic as it heats.

Notes and tips

• Don’t rush the simmer; collagen melts best low and slow. When in doubt, extend by another 20 minutes until the fibers surrender easily.
• Taste the broth before seasoning the meat so you don’t overshoot the salt.
• For softer pap, whisk in a touch more hot water; for firmer texture, add a sprinkle of maize meal and stir well.
• If you love heat, balance spice with an extra pinch of salt and a crack of black pepper right before serving so the aroma stays vivid.