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]
- ^ Firestone, M.D.; Karlin, A. (2010). Botswana & Namibia. Lonely Planet. p. 70. ISBN 9781741049220. Retrieved 22 February 2015.
- ^ Denbow, James Raymond; Thebe, Phenyo C.; Thebe, Phenyo C. (2006). Culture and Customs of Botswana. Bloomsbury Academic. ISBN 9780313331787.
- ^ Edelstein, Sari (April 2010). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and ... Jones & Bartlett Publishers. ISBN 9781449618117.
- ^ a b "Seswaa recipe from Botswana". The Guardian. 29 October 2012. Retrieved 12 January 2017.
- ^ Main, Michael; Smart!, Culture (13 October 2010). Botswana - Culture Smart!. Kuperard. ISBN 9781857335934.
- ^ Plessis, Heather Du (2000). Tourism Destinations Southern Africa. Juta and Company. ISBN 9780702152726.