Botswana (Africa) 17 January 2021

Botswana is located in the continent of Africa. It has Zambia to the north, Zimbabwe to the northeast, Eswatini and Lesotho to the southeast, South Africa to the south, Nambia to the west, and Angola to the northwest.

The capital is Gaborone.

The official language is English.

The climate is warmest in the extreme north and southwest. Summer lasts from October to March, and winter lasts from April to September. The staples are maize, porridge, meat stew, spinach, beans, sorghum, goat, sheep and mushrooms.

https://www.britannica.com/place/Botswana

SESWAA (https://www.theguardian.com/world/2012/oct/29/food-and-drink-africa):

  • 1.7 lbs slow cooking beef (chuck steak, or a skirt steak are best)
  • 1 whole onion, peeled (optional)
  • 3 bay leaves
  • Salt to taste
  • Black pepper (optional)
  • Water (enough to just cover the meat)
  1. Pre heat oven to 320 degrees. Cut the meat into large chunks then brown in a dish suitable for slow cooking in the oven (I used a cast iron casserole dish).
  2. Add the whole onion, salt, cracked black pepper, water and leaves. Bring to a boil then cover and place into the oven for 4 hours.
  3. After 4 hours, remove from the oven and place onto the stove burner in order to cook off the remaining liquid. Use a wooden spoon to pound or mash up the meat (the meat should fall apart quite easily and will appear shredded). You may brown the meat further if desired.
  4. Check seasoning then serve with polenta or the more traditional pap (sadza/thick corn meal porridge) and a side of green vegetables.
Here is how my Seswaa turned out. Everything was cooked so well that the meat was so tender and the veggies came out really good!

BOTSWANA – MALVA PUDDING (https://www.internationalcuisine.com/malva-pudding/):

  • 1 C all-purpose flour
  • 1 C sugar
  • 1 TBSP butter
  • 1 TBSP apricot jam (or any flavor you like will work)
  • 1 TBSP white vinegar
  • 1 C milk
  • 1 egg
  • 1 tsp baking powder
  • 1 tsp baking soda

For the sauce:

  • ½ C sugar
  • 3-1/2 oz butter
  • 1 C milk

For the topping:

  • Heavy fresh cream
  1. Pre heat oven to 350 degrees F.
  2. Combine the sugar and the egg in a mixing bowl and beat until smooth and fluffy, using a whisk or mixer.
  3. Then add flour, baking powder and baking soda.
  4. In a separate bowl, combine the wet ingredients (milk, melted butter, apricot jam, and vinegar). Mix well.
  5. Combine the wet and dry ingredients and mix well.
  6. Pour into an oven-proof dish (about 8×8) and bake for 45-50 minutes.
  7. In a pot, melt together the ingredients for the sauce. When the cake is halfway baked, take it out of the oven. Make holes in the cake and pour the sauce over the pudding. Return the pudding to the oven to finish cooking.
  8. Serve warm with whipping cream.
Here is my Botswana – Malva Pudding. It was also much better than I thought it would taste!

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