Seswaa, Pap, and Stewed Spinach
Seswaa is boiled then pounded beef. Traditional made in three legged pots over an open wood fire.
800g slow cooking beef
1 whole onion (optional)
3 bay leaves
Salt to taste
Black pepper (optional)
Water (enough to just cover the meat)
1. Pre heat oven to 160 degrees celcius. Cut meat into large chunks then brown in a dish
suitable for slow cooking in the oven, I used a cast iron casserole dish.
2. Add whole peeled onion, salt, cracked black pepper, water and leaves. Bring to the boil then cover and place into the oven for 4 hours.
3. After 4 hours, remove from oven and place onto stove burner in order to cook off remaining liquid. Use a wooden spoon to pound or mash up the meat, the meat should fall apart quite easily. and will appear shredded. You may brown the meat further if desired.
4. Check seasoning then serve with polenta or the more traditional pap (sadza/thick corn mealporridge) and a side of green vegetables.
Corn Meal Pap
1 cup cornmeal, fine or medium grind is best
1 quart chicken broth (or vegetable or beef)
1. In a medium pot, bring stock to a boil.
2. Stream in cornmeal slowly. Whisk continually to keep mixture from lumping.
3. As mixture thickens, you may need to switch to a wooden spoon. Allow to simmer gently until cooked to desired consistency, about 20 minutes. Season with salt and pepper.
Serve immediately (Pap stiffens up considerably as it cools).
1 lb baby spinach
1 large onion and Green Pepper, sliced thinly
Add all ingredients to a large skillet or wok. Cover and heat over medium-low, stirring
occasionally. Cook for about 30 minutes, or until all vegetables are soft. Serve hot.
Original recipes found here: