Entree: Botswana – National Cuisine – Tswii (A hearty Botswanan slow-simmered beef stew traditionally served with sorghum porridge)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 10 min

Total 2 hrs 30 min

Ingredients

- 2 lb (907 g) beef chuck, trimmed and cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, sliced, about 12 oz (340 g)
- 3 medium tomatoes, chopped, about 12 oz (340 g) or 1 can (14 oz/400 g) diced tomatoes
- 2 tbsp (30 g) tomato paste
- 3 cloves garlic, minced
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground black pepper
- 1½ tsp (8 g) salt, divided
- 2 bay leaves
- 4 cups (960 ml) beef stock or water
- 1 small hot pepper (optional), pierced or chopped
- 8 oz (225 g) morogo (wild spinach) or fresh spinach, roughly chopped
- For the sorghum porridge (bogobe):
- 1 cup (170 g) sorghum meal
- 4 cups (960 ml) water
- 1 tsp (5 g) salt

Instructions

1. Heat 2 tbsp oil in a large heavy pot over medium-high heat. Working in batches, brown the beef pieces on all sides, about 4–5 minutes per batch. Remove browned beef and set aside.
2. In the same pot lower heat to medium, add sliced onions and cook until golden and softened, about 8–10 minutes. Add garlic, tomato paste, and ground coriander and cook 1–2 minutes until aromatic. Stir in chopped tomatoes (or canned tomatoes) and cook 3–4 minutes to combine.
3. Return beef to the pot, add bay leaves, pepper, and 1 tsp salt, then pour in beef stock to cover. Bring to a simmer, then reduce heat to low, cover partially, and simmer gently 1½–2 hours until beef is tender and sauce has concentrated. Skim fat as needed. If using a hot pepper, add it early to infuse heat.
4. While the stew simmers, prepare the sorghum porridge: bring 4 cups water to a boil with 1 tsp salt. Reduce heat to low and gradually whisk in sorghum meal to avoid lumps. Simmer, stirring frequently, 15–20 minutes until thick and smooth. If it becomes too thick, stir in a little hot water to reach desired consistency.
5. About 10 minutes before the stew is done, stir chopped morogo or spinach into the pot and simmer until wilted and incorporated. Adjust seasoning with the remaining ½ tsp salt and additional pepper if needed.
6. Serve the Tswii stew hot alongside or spooned over portions of warm sorghum porridge.