Seswaa (Traditional Shredded Beef)

Ingredients

• • 2 kg beef (with bones preferred)
• • 2-3 liters water
• • 2 tsp salt
• • 1 large onion, chopped (optional)
• • 2 bay leaves (optional)
• • 1 tsp black pepper or chili (optional)

Instructions

1. 1. Prepare the meat: Cut beef into large chunks, keeping bones attached if using. The bones add flavor to the dish.
2. 2. Boil the beef: Place beef in a large pot (traditionally a three-legged cast iron pot). Add water to cover the meat completely. Add salt and optional seasonings.
3. 3. Slow cook: Bring to a boil, then reduce heat to low. Cover and simmer for 3-4 hours until the meat is extremely tender and falling off the bones. Check occasionally and add water if needed.
4. 4. Remove bones: Once cooked, remove all bones from the pot. The meat should be very soft and easy to shred.
5. 5. Pound the meat: Using a wooden pestle or fork, pound and shred the meat until it's completely broken down into fine strands. This is the traditional method that gives Seswaa its unique texture.
6. 6. Adjust seasoning: Taste and add more salt if needed. The meat should be well-seasoned and moist from the cooking liquid.
7. 7. Serve: Serve hot with pap (thick maize porridge) and morogo (wild spinach) or other green vegetables.