Entree: Botswana – Central Culinary Region – Tswii (Hearty slow-cooked beef stew enriched with peanut and tomato flavours, traditionally served with sorghum porridge)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 lb (907 g) beef chuck, cut into 2-inch (5 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, sliced
- 3 cloves garlic, minced
- 14 oz (400 g) diced tomatoes (canned) or 3 medium fresh tomatoes, chopped
- 1/4 cup (60 g) smooth peanut butter
- 2 cups (480 ml) beef stock or water
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 ml) ground coriander
- 1 tsp (5 ml) smoked paprika or mild chili powder
- 1 tsp (5 ml) salt, or to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 bay leaf
- 1 tbsp (15 ml) lemon juice or to taste
- Fresh cilantro or parsley for garnish (optional)
- For bogobe (sorghum porridge): 1 1/2 cups (240 g) sorghum flour and 4 cups (960 ml) water, plus pinch of salt

Instructions

1. Brown the beef: heat oil in a heavy-bottomed pot over medium-high heat. Season beef pieces with 1/2 tsp salt and brown in batches until well seared on all sides; remove and set aside.
2. Sauté aromatics: lower heat to medium, add sliced onions and a pinch of salt, cook until soft and beginning to caramelize, about 8–10 minutes. Add garlic and cook 1 minute more.
3. Build the stew: stir in diced tomatoes and tomato paste, scraping up browned bits. Add ground coriander, smoked paprika, remaining salt and pepper, and the bay leaf. Return beef to pot.
4. Add liquid and peanuts: pour in beef stock, bring to a simmer, then stir in peanut butter until fully incorporated into the sauce. Reduce heat to low, cover, and simmer gently 1.5–2 hours until beef is fork-tender. Stir occasionally and add a splash of water if sauce reduces too much.
5. Finish seasoning: remove bay leaf, adjust seasoning with lemon juice and additional salt or pepper as needed. If you prefer a smoother sauce, lightly mash some cooked tomatoes in the pot or use an immersion blender for a few pulses.
6. Make bogobe (sorghum porridge): bring 4 cups (960 ml) water and a pinch of salt to a boil in a separate pot. Gradually whisk in sorghum flour to avoid lumps, reduce heat to low, and cook, stirring constantly, until thick and smooth, about 10–12 minutes. Add water as needed to reach desired consistency.
7. Serve: spoon bogobe onto plates and ladle tswii over or beside it. Garnish with chopped cilantro or parsley if desired.