It seems like every country in Africa has their staple grain made into a thick porridge to serve with stews. There is ugali, pap, sadza, to, and here is a recipe for Botswana's rendition called bogobe. You can make it out of either sorghum or millet, but I went with the millet since I had it on hand. It is a little bland, but is great for soaking up gravy and stew!
Bogobe1 cup pearled millet
2 ½- 3 cups water
salt, to taste
Pulse your millet a couple of times through a food processor to grind it up a bit. Meanwhile, bring the water to a boil in a pot with a lid. Reduce the heat to a simmer, whisk about a third of the millet into the water, and stir constantly. Simmer with the lid on for about 10 minutes before whisking in the remaining millet. Cook for 10 more minutes, stirring often or until a thick porridge has formed.
Seswaa is the national dish of Botswana, and is so easy and delicious to make! You could probably cook it in a crockpot and completely forget about it all day with amazing results. I chose to slow simmer it over the stove to go a more authentic route. (Or as authentic as I could get in a dorm room.) After the meat has simmered for a few hours, you just pound it out with a wooden spoon to make the best roast ever!
1 pound chuck or top round steak, cut into large chunks
1 onion, chopped
1 tbsp oil
2 bay leaves
salt and pepper, to taste
Heat the oil over medium heat in a pot with a lid and brown the meat. Remove the meat from the pot. Sauté the onions for about 8 minutes, or until golden. Add everything the pot and cover with an inch of water. Bring to a boil and reduce the heat to a simmer. Cook with the lid on for 3-4 hours until the meat is tender. Remove the meat and onions to a bowl, discarding the bay leaf. With a wooden spoon, pound the meat until it is well broken up. Continue to cook the remaining broth over medium low heat until it is thickened. Served the seswaa with bogobe and a drizzle of the gravy.
As you can tell, I was every happy with the results of my Botswana meal. Can you not see the beauty in that plate? (Even with a phone camera!) The gravy drizzle turned the bogobe into more than just a bland much, the veggies brought a sweet/ sour touch, and the meat was divine. Another score for Africa!