Seswaa (Botswanan Pulled Beef)

Name: Seswaa (Botswanan Pulled Beef)
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 6 servings
Cuisine: Botswana
Ingredients: 3 lb beef chuck or shin, on the bone; 1 onion, quartered; 2 tsp salt; 6 cups water

6 servings15 min prep150 min cookMedium Botswana

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The Story Behind It

The Tale of Seswaa (Botswanan Pulled Beef)

Story updated September 17, 2026

Seswaa, salted beef or goat slow-boiled until tender and then pounded or shredded by hand, is considered Botswana's national dish, traditionally cooked in large batches over an open fire for weddings, funerals, and celebrations. Its simplicity—just meat, salt, and water—reflects the pastoral, cattle-herding traditions central to Tswana culture.

Ingredients

Scale:· 6 servings

3 lb beef chuck or shin, on the bone
1 onion, quartered
2 tsp salt
6 cups water

Instructions

1Place the beef, bones included, in a large pot with the onion and water.
2Bring to a boil, then reduce heat and simmer gently, covered, for 2 to 2.5 hours until the meat is falling-apart tender.
3Remove the meat from the pot, reserving some cooking liquid.
4Pound or shred the beef vigorously with a wooden mallet or two forks until fibrous and pulled apart.
5Moisten the pulled beef with a little reserved cooking liquid and season with salt.
6Serve hot alongside bogobe or pap.

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