Lephutsi

                                                                               Receta en Español

Lephutsi means pumpkin in Setswana , the main language in Botswana, this is a popular way to cook pumpkin in this country. It can be a sweet (when you add some sugar to it) or a side dish. 

Ingredients (For 5 people):

• Pumpkin. (600 grams).
• Salt.
• Water.
• 25 grams of butter.
• 1 tablespoon of sugar.
• Half a cinnamon stick.

Method:

1- Peel and cut pumpkin  in little pieces.

2- Put pumpkin in a casserole , add some water until the pumpkin is covered in half. Add the cinnamon stick cut in pieces, salt and sugar.

3- Cook at medium heat for half an hour, until pumpkin is slightly soften.

4- Add butter in a frying pan , heat it until the butter is melted, then add the pumpkin. Fry until you see the pumpkin has turned a little more brown, as you see in the picture.

 

I copied this recipe from Freedes, an african girl who owns the blog:  http://www.myburntorange.com/, In her blog you can see recipes from Africa . She was born in Botswana and traveled around many other african countries.

 Bostwana



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