Entree: Namibia – Seswaa (Slow-cooked salt-seasoned shredded beef or goat traditionally pounded and served with thick maize porridge)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 10 min

Total 2 hrs 30 min

Ingredients

- 3 lb (1.36 kg) beef chuck or shank, bone-in or boneless
- 8 cups (1.9 L) water
- 1 tbsp (15 ml) coarse sea salt, plus more to taste
- 1 large onion, quartered
- 2 bay leaves
- 2 tbsp (30 ml) clarified butter or vegetable oil
- 2 cups (320 g) coarse maize meal (mielie-meal) for pap
- 6 cups (1.42 L) water for pap
- 1 tsp (5 ml) salt for pap
- 1 cup (240 g) chopped spinach or leafy greens, optional

Instructions

1. Place the beef in a large heavy pot and add 8 cups (1.9 L) water, quartered onion, bay leaves, and 1 tbsp (15 ml) salt. Bring to a boil over high heat.
2. Reduce heat to low, cover partially, and simmer gently for 2 to 3 hours until the meat is extremely tender and falls apart when prodded; skim any excess fat or foam.
3. Remove meat from broth and reserve about 1 to 2 cups (240–480 ml) of the cooking liquid. Discard bay leaves and onion. Using forks, two knives, or a wooden pestle, shred and pound the meat until fibrous and lightly mashed; mix in 2 tbsp (30 ml) clarified butter and enough reserved broth to keep it moist. Taste and adjust salt.
4. While meat simmers, prepare the pap: bring 6 cups (1.42 L) water to a boil in a heavy saucepan with 1 tsp (5 ml) salt.
5. Gradually whisk in 2 cups (320 g) maize meal to the boiling water to avoid lumps. Reduce heat to low and stir continuously until thickened, about 5–8 minutes.
6. Cover the pap and steam over very low heat for 10–15 minutes, stirring once or twice to ensure even texture. If too stiff, stir in a few tablespoons of hot water or reserved broth.
7. To serve, mound pap on a plate and top with generous portions of shredded seswaa; garnish with chopped spinach or greens if using. Serve hot family-style.