Kutlwano Magazine

Recipes Tips

Rabbit Seswaa (Seswaa sa mmutla)

12 December, 2012

Pounded meat (seswaa) is somewhat of a special dish and any form of animal meat can be used to make seswaa. This month we are giving a twist to the traditional seswaa we are used to using rabbit (mmutla). The recipe is not complicated since mmutla does not take long to cook. The cooking time is shorter than that of beef. You simply boil mmutla for about 30 minutes till meat starts falling off the bones. Throw away the bones and start pounding. Cholesterol level in rabbit meat is much lower than chicken, turkey, beef, pork. Rabbit meat is all white meat.

Guinea fowl Recipe

11 December, 2012

Recipe Whole Bird A bit of oil for frying Salt to taste One tomato, chopped One onion, chopped Method Cut the bird into pieces Fry the guinea pieces in oil to brown it When perfectly browned, add about two cups of water Bring to boil with salt for seasoning until the water dries out Fry the bird for a little bit before adding the chopped onion and tomato When the veggies are well cooked, serve with any starch or fresh vegetables of your choice.

Morogo wa dinawa and koko ya setswana

12 December, 2012

This month of May marks a time when mothers are celebrated for their role in bringing up men and women of influence. But one other factor that this month is known for is the Letlhafula cultural day held every year at Botswana Craft. This day set aside to enjoy the very best of Botswana culture especially the cuisine, provides a platform for people to sample the rich dishes that Botswana has to offer. Featured in our issue this month are some of those dishes, which are a definition of who we are as a nation. Ingredients 1-2 handfuls of dried bean leaves (morogo) 1 medium onion chopped 1 tablespoon cooking oil ½ green pepper, chopped 1 medium tomato, chopped Some salt to taste Barbecue spice to taste Optional: small quantity of finely chopped carrots and/ or potatoes Method • Gently fry the onions and the other vegetables in oil over low heat until soft • Add about 2 litres of water and then add the dried bean leaves, which will increase in volume as the dish cooks • Simmer for about 20- 25 minutes, then season and add the spices • Allow to cook gently over low heat for another 5 to 10 minutes, until tender • Check that the pot does not boil dry, add a little water if necessary. This dish can be served with phaleche or mabele and beef or chicken.

Morogo wa dinawa and Seswaa

12 December, 2012

Traditionally this dish is prepared by men in a three legged pot on an open fire . It can be prepared using either beef or goat meat. It is still staple at most traditional occasions in Botswana. Ingredients 2- 3 kg lean beef on the bone (shin, chuck or similar) can be beef, goat or mutton 1 ½ teaspoon salt Chilli powder (optional) Water to cover Method • The meat is cut into small pieces and covered with water in a heavy stewing pot. • Add salt to taste • Boil over a low heat for about 4 hours, stirring occasionally, until the meat is tender and comes off the bone easily. • Collect the bone marrow and keep it aside • When the pot boils itself dry add bone marrow and lightly fry the meat • Pound the meat with a large wooden spoon or forked stick, and carefully remove all the bones. • The meat should flake into fine fibres, and is then ready to be served. • This dish goes very well with phaleche or bogobe. A pair of shears or scissors can be used to chop or cut the beef fibres into finer pieces if so desired.

Char grilled fillet of Impala with wild rosemary Langarm reduction

07 December, 2012

INGREDIENTS 2kg Fillet of Impala MARINADE 150gr rosemary 1table spoon crushed black pepper corns 4 carrots finely chopped 2 whole onions chopped 1 bunch table celery chopped 10 bay leaves 750ml red wine (not sweet) dry 250ml olive oil SAUCE 1 bunch of fresh rosemary 1kg bones from the game 10 chopped unpeeled garlic cloves 4 chopped unpeeled onions 4 whole chopped celery 1kg tomato paste (or fresh tomatoes) 2 bottles of Solms-Astor Langarm (wine) METHOD OF PREP • Braise or roast the bones until golden brown. • Add the vegetables and rosemary to the bones and keep roasting or braising untilvegetables are tender. • Add tomato paste, stir well, and deglaze with one of the red wine bottles. • Add water, bring to boil, reduce stock by 50%, strain , place stock back on heat, bring to boil . • Then add the last bottle of red wine, reduce by 50%, adjust seasoning and consistency as needed. METHOD • Chargrill the impala fillet on both sides till it is medium to rare. Don’t forget to season the meat • Let the meat rest for several minutes • Stir fry julienne of peppers, carrots and baby marrow in a wok • Plate up the vegetables first in the middle of the plate, add the impala fillet on top, finish off with the Langarm reduction and decorate with a rosemary sprig. ENDS

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Editors Note

We return once more with another mouthwatering edition. We bring you the Miss Botswana 2026 as our cover story to encourage young beautiful ones out there that hard work and perseverance always pays.

Our youth need to know that their God-given talent can be utilised to earn them a living. Be it in sport, beauty pageants or any pursuit they wish to undertake.

Life is not always about having a white or blue-collar job, waking each day to sit behind a desk in an office or working for someone or some company. It is all about maximising every little opportunity we have to accomplish that, which we desire.

We also feature a story of the Botswana Sports Awards, which saw a young man of the moment, a 400 metre World Champion and a national records breaker, Collen Kebinatshipi become the toast of the awards night. He came out of the night as the biggest winner.

This edition also brings to you the Foot and Mouth Disease painful reality as the nation continues to grapple with having very limited supply of beef.

Lesotho Jazz Music artist, Budhaza once sang that he has never seen a feast with no meat (Mokete o senang nama, kere ha ke so o bone). The reality is that this disease has truly affected one of the nation’s staple foods, beef. Lets all do what is necessary to ensure it does not continue to become a thorn in the flesh (beef) of our beloved cattle-rearing nation.

This edition also contains a solemn feature of a nation in grief following the death of its 3rd President, Dr Festus Gontebanye Mogae. The distinguished statesman was widely loved and appreciated for so many things that he was to Botswana and the world.

We see it fit to share with you his story and to help you find closure in this edition. Rra Nametso was laid to rest in Phomolong at the upmarket Phakalane Suburb in the North of the capital city, Gaborone.

In other news, we share with you stories of Southern African Development Community (SADC) regional integration. We share a story of late former South Africa President and global icon, Dr Nelson Rolihlahla Mandela use of an airstrip in Kanye during the apartheid struggle.

We feature also a story about a monument built in Lobatse to remember Dr Mandela. So sit back and enjoy the read as well as many other interesting articles.