Tswana Sernandi

Introduction

Tswana Sernandi is a traditional dish native to the Batswana people. This rich and flavorful recipe has roots that trace back hundreds of years in Southern Africa. Traditionally prepared for gatherings and special occasions, Tswana Sernandi highlights the deep cultural significance of food in Tswana society. Over time, it has evolved, incorporating various ingredients and cooking techniques, but it has always remained a cherished culinary delight.

Historical Background

Historically, Tswana Sernandi was a staple in rural Tswana communities, prepared using locally sourced ingredients. It was originally cooked in large pots over open fires, a method that brings out the deep and earthy flavors of the dish. This communal cooking process also serves as a social affair, where families and friends gather, sharing stories and laughter.

Ingredients

• Sorghum - 2 cups
• Beef Shanks - 1 kg
• Water - 4 cups
• Salt - 2 teaspoons
• Onions - 2 large, chopped
• Tomatoes - 3 large, chopped
• Garlic - 3 cloves, minced
• Carrots - 2, diced
• Spinach - 1 bunch, chopped
• Peanuts - 1 cup, crushed
• Cooking Oil - 2 tablespoons
• Bay Leaves - 2

Preparation

Step 1: Preparing the Ingredients

Begin by gathering all the necessary ingredients. Thoroughly rinse the sorghum under cold water to remove any impurities. Set it aside. Clean and chop the onions, tomatoes, and carrots. Mince the garlic, and chop the spinach. Crush the peanuts either using a food processor or manually with a pestle and mortar.

Step 2: Preparing the Meat

Cut the beef shanks into sizable chunks. This allows for more even cooking and helps in developing flavors as it simmers slowly.

Cooking Method

Step 1: Cooking the Sorghum

In a large pot, add the rinsed sorghum along with 4 cups of water and a pinch of salt. Bring it to a boil, then reduce the heat to a simmer. Cover and allow it to cook for about 45 minutes, or until it is soft and fully cooked. Stir occasionally to prevent sticking.

Step 2: Cooking the Beef

In a separate large pot, heat cooking oil over medium heat. Add the chopped onions and minced garlic. Sauté until the onions are soft and translucent. Add the beef shanks and brown on all sides. This browning process is crucial as it adds depth to the dish.

Step 3: Simmering the Stew

Add the chopped tomatoes to the pot, along with the diced carrots. Stir to combine all the ingredients. Pour in enough water to cover the meat. Add the bay leaves and salt to taste. Cover and let it simmer over low heat for about 2 hours, or until the meat is tender. Make sure you time this to ensure properly cooked beef.

Step 4: Finalizing the Dish

Once the beef is tender, stir in the cooked sorghum and chopped spinach. Let them cook together for about 15-20 minutes to blend flavors. Finally, sprinkle the crushed peanuts into the mix, stirring well to incorporate.

Serving Suggestions

Tswana Sernandi is best served hot, ideally in a communal setting as per tradition, allowing everyone to share and savor the flavorful experience. Pair the dish with fresh vegetables or a simple salad to add freshness, balancing the rich flavors of the dish.