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.