Botswana Recipes by Type

[catlist id=153]

Botswana: Vegetable Potjie

Ingredients:

5-6 medium potatoes
1 medium butternut squash
5 large carrots
2 ears of corn
1 small turnip or rutabaga
1 stalk celery
1/2 cup oil
2-3 onions
4-6 cloves garlic
1 teaspoon salt
black pepper to taste
2 teaspoons dried oregano
2 teaspoon dried basil
1 cup vegetable stock

Method:

Wash the vegetables and cut into chunks. You can use any other hard winter vegetables that you like. Heat the potjie (cast-iron pot, size 3) over coals until a little bit warm, then add oil. When oil is hot, lightly cook onions and garlic. Arrange vegetables in layers on top of onion and garlic mixture. The ones with the longest cooking times go on the bottom of the pot. Sprinkle on the seasonings and herbs. Pour stock over the final layer. Cover the pot with its lid and simmer over campfire coals for 1-1/2 to 2 hours. Leave the lid on until the cooking time is finished.

Servings: 6 – 8

Botswana: Seswaa

Ingredients

3 lbs. bone-in beef chuck
salt to taste
1 tbsp. oil
1 small yellow onion, chopped
1 small clove garlic, chopped

Instructions:

Cut the beef chuck into large pieces, put in a pot and, cover with
water and put on the stove. Cook covered in high heat until it starts
bowling, then bring down heat and simmer uncovered until the meat is
tender, about 2 hours.

Drain the meat, let cool, and then shred. Mix with salt and return
to the pot.

Heat the oil in a small frying pan, add the onions and garlic, and
fry on medium heat for about 3 minutes.

Add the onion mixture to the meat, mix well, and cook over low heat
until the beef is hot and caramelizes, stirring occasionally.

Botswana: Seswaa
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Botswana: Seswaa
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