Seswaa (crumbled meat) with Bogobe

                                                                               Receta en Español

Seswaa is a traditional dish in Botswana, it is prepared on great occasions such as weddings, they use to cook it in a big,3 legged cooking pot over a bonfire.

It is mostly prepared by men because you need to be strong to hit the meat and turn it into crumbled meat.

It is a simple dish with only 2 ingredients; meat and salt,the way you prepare it provides its special taste.

They use to accompany this meat with Boboge, flour and water cooked until you get a puree. This kind of puree is very common all over Africa, made with different types of flour.

Ingredients:

• Osso buco or veal, it is important to use this part of the meat because of the bone (I cooked 400 grams for 3 people).
• Salt.
• Water.

Ingredients for Bogobe:

•  Millet or sorghum flour (I used millet flour). (100 grams for 3 people).
•  Salt.
• Water.

Method:

1-  Salt meat both sides and put it in a casserole, cover with water and cook for 4 hours on a low heat. Stir from time to time.

2- Once the meat has been cooking for 3 hours, it is time to take out the marrow from the bone and reserve it.

3- Once the meat can be removed easily from the bone , you can consider the meat is done.

Then we get rid of the bone and we mix the meat with the marrow.

We start to hit the meat with a mortar pestle until it separates its fibres:

4- The meat stock can be reserved , but we take four tablespoon that we put in a casserole and then add the meat, fry some minutes, the meat will fry in its own fat.

5- The meat is accompanied by Bogobe, the way to make it is as I told you to make  Funge  from Angola, the difference is the kind of flour that is used in Botswana (millet or sorghum).

Where to buy the ingredients:

Millet can be bought in Madrid at Lavapies, there are a lot of shops along Miguel Servet street which sell food from africa and India.



Botswana

Miguelitos from La Roda

                                                                               Receta en Español

The most famous dessert from Albacete is called 'Miguelitos'.
They are very popular all over Spain ,especially in Madrid. People travelling on holidays from Madrid towards the Mediterranean sea at Valencia , have to pass through Albacete. These travellers are used to buy those little cakes to bring back them as souvenirs.

Ingredients: (32 Miguelitos)

• 2 Sheets of frozen shortcrust pastry.
• Custard Cream. (The recipe on this link has already the quantity of ingredients you need for Miguelitos).
• Powdered Sugar.

Method:

1-  Let shortcrust pastry thaw at room temperature.

2- Cut pastry into 5 or 6 cm long squares, you will obtain 16 Miguelitos per sheet.

3-  Preheat oven at 200ºC (heat upand down) .

4- Put parchment paper on the base of an oven proof recipient, place 'Miguelitos' inside the recipient, leave some space between them.

5- Cook in oven for 15 minutes (at 200 ºC), until you see the cakes are golden and have risen 3 or 4 cm:

6-  Once they are cool. With the help of a knife ,open the cakes in the middle.

7-  Put inside some quantity of Custard Cream (It must be already cool).

8-  Place 'Miguelitos' in a dish , sprinkle over the 'Miguelitos' some powdered sugar with the help of a little siever:

9-  You can keep 'Miguelitos' in the refrigerator if you protect the dish with some cling film.




Albacete

Custard cream

                                                                               Receta en Español

Custard cream is a basic cream for fillings used for many desserts.

You can modify the quantity of each ingredient as long as you keep the proportion between the ingredients.

Ingredients:

• 1/2 liter whole milk.
• 1/2 cinnamon stick or vanilla rod.
• 125 grams white sugar.
• 40 grams cornstarch.
• 4 egg yolks.
• 1 lemon rind.

Method:

1-  Put 450 ml of milk in a casserole together with the cinnamon stick and lemon rind, Put on a medium heat.

2-  Once it reaches boiling point , turn off the heat and let cool.

3-  Put sugar in a bowl , add sifted flour.

4-  Mix well, add 50 ml of milk.

5-  Mix well.

6-  Separate yolks from whites ,beat yolks.

7-  Add the yolks to the mixture of the step 5.

8-  Strain the cooked milk (step 2) to get rid of cinnamon stick and lemon rind. Pour a little of this milk into the bowl with the mixture with the rest of ingredients (step 7) , mix well.

9-  Once the mixture is homogeneous , pour the rest of the milk.

10-  Put the casserole on a low heat ,stir continuously until it starts to thicken, once it has the desired consistency turn off the fire and let it cool.

11-  You can keep it in the refrigerator protected by a plastic film.