Seswaa
Pre heat the oven to 160 degrees Celsius. Cut the meat into large chunks then brown in a dish suitable for slow cooking in the oven such as a cast iron casserole dish. Add the whole peeled onion…
- Prep
- 38 min
- Cook
- 1 hr 29 min
- Total
- 2 hr 7 min
- Servings
- 4
- Difficulty
- Easy
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Pre heat the oven to 160 degrees Celsius
Pre heat the oven to 160 degrees Celsius. Cut the meat into large chunks then brown in a dish suitable for slow cooking in the oven such as a cast iron casserole dish.
Add the whole peeled onion, salt
Add the whole peeled onion, salt, cracked black pepper, water and bay leaves. Bring to the boil then cover and place into the oven for 4 hours.
After 4 hours, remove from oven
After 4 hours, remove from oven and place onto the stove burner in order to cook off most of 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.
Check seasoning then serve with polenta
Check seasoning then serve with polenta or the more traditional thick cornmeal porridge known as pap or sadza, and a side of green vegetables.
Recipe data from TheMealDB (themealdb.com) · Original source
Read it through first
Skim all 4 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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