@user8825474039092:

بــــا و ڕ کــرکـــو کـــی🌹🌹

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Sunday 30 August 2026 19:33:59 GMT

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aminaazez01 :

2026-08-30 20:21:19

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خـۆشـم❤️‍🩹ئەوێت🌹 :

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2026-08-30 19:45:59

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Shajwan Hawkar :

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2026-08-30 20:59:51

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Seswaa – Botswana 🇧🇼 Around the World – Episode 23 I’m attempting to cook a dish from EVERY single country in the world in alphabetical order. Today, we’re exploring Botswana! Ingredients (Serves 4): For the Seswaa: 1 kg beef (brisket, chuck, or any tough cut) 500 g beef bones (for marrow) 1.2 litres water 1 tsp salt 2 bay leaves For the Pap: 2 cups maize meal 4 cups water ½ tsp salt For the Morogo: 500g morogo (or spinach/kale), chopped 1 onion, finely chopped 2 garlic cloves, minced 1 tomato, diced 2 tbsp oil Salt – to taste Method: To Make Seswaa: Place the beef and bones in a large pot, cover with water, and add salt and bay leaves. Bring to a boil, then reduce to a simmer. Cook for 3–4 hours, occasionally skimming off any impurities, until the meat is tender and falling apart. Remove the bones and set them aside. Return the pot to the heat and continue simmering to reduce the liquid slightly. Bring water to a boil in a heavy pot, then add salt. Slowly pour in maize meal while stirring to prevent lumps. Or use the method of making it into a slurry first in half cold water before adding it to the rest of the boiling water. Reduce the heat and continue stirring until the mixture thickens. Cover and let it steam for 10 minutes on low heat, stirring occasionally until firm. Heat oil in a pan and sauté the onions until soft. Add garlic and cook for a minute before stirring in the tomatoes. Once softened, add the chopped morogo and cook until wilted. Season with salt to taste. Once the meat has reduced, extract the marrow from the bones and mix it back into the pot. Use a wooden spoon or pestle to pound and shred the meat into fibres. Plate up and Enjoy! #aroundtheworld #worldfood #botswana #seswaa #morogo #series #botswanarecipes

Seswaa – Botswana 🇧🇼 Around the World – Episode 23 I’m attempting to cook a dish from EVERY single country in the world in alphabetical order. Today, we’re exploring Botswana! Ingredients (Serves 4): For the Seswaa: 1 kg beef (brisket, chuck, or any tough cut) 500 g beef bones (for marrow) 1.2 litres water 1 tsp salt 2 bay leaves For the Pap: 2 cups maize meal 4 cups water ½ tsp salt For the Morogo: 500g morogo (or spinach/kale), chopped 1 onion, finely chopped 2 garlic cloves, minced 1 tomato, diced 2 tbsp oil Salt – to taste Method: To Make Seswaa: Place the beef and bones in a large pot, cover with water, and add salt and bay leaves. Bring to a boil, then reduce to a simmer. Cook for 3–4 hours, occasionally skimming off any impurities, until the meat is tender and falling apart. Remove the bones and set them aside. Return the pot to the heat and continue simmering to reduce the liquid slightly. Bring water to a boil in a heavy pot, then add salt. Slowly pour in maize meal while stirring to prevent lumps. Or use the method of making it into a slurry first in half cold water before adding it to the rest of the boiling water. Reduce the heat and continue stirring until the mixture thickens. Cover and let it steam for 10 minutes on low heat, stirring occasionally until firm. Heat oil in a pan and sauté the onions until soft. Add garlic and cook for a minute before stirring in the tomatoes. Once softened, add the chopped morogo and cook until wilted. Season with salt to taste. Once the meat has reduced, extract the marrow from the bones and mix it back into the pot. Use a wooden spoon or pestle to pound and shred the meat into fibres. Plate up and Enjoy! #aroundtheworld #worldfood #botswana #seswaa #morogo #series #botswanarecipes

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