Seswaa Explained

Seswaa (as the dish is called in the north of Botswana) or loswao (as the dish is called in the south of the country and western South Africa) is a traditional meat dish of Botswana, made of beef or goat meat. It is prepared using leftover cuts or tough cuts such as legs, neck and back. The dish is normally prepared for ceremonies such as funerals, weddings and national events such as independence celebrations.^[1] The meat is boiled until tender in a pot, with "just enough salt",^[2] and pounded.^{[3] [4]} It is often served with pap (maize meal), setampa (samp, ground corn) or mabele (sorghum).^{[4] [5] [6]}

See also

• List of African dishes

Notes and References

1. Book: Botswana & Namibia. Firestone, M.D.. Karlin, A.. 2010. Lonely Planet. 9781741049220. registration. 70. 2015-02-22.
2. Book: Culture and Customs of Botswana. 9780313331787. Denbow. James Raymond. Thebe. Phenyo C.. Thebe. Phenyo C.. 2006. Bloomsbury Academic .
3. Book: Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and .... 9781449618117. Edelstein. Sari. April 2010. Jones & Bartlett Publishers .
4. Web site: Seswaa recipe from Botswana . The Guardian . October 29, 2012 . January 12, 2017.
5. Book: Botswana - Culture Smart!. 9781857335934. Main. Michael. Smart!. Culture. 13 October 2010. Kuperard .
6. Book: Tourism Destinations Southern Africa. 9780702152726. Plessis. Heather Du. 2000. Juta and Company .