Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 lb (1.4 kg) beef chuck or bone-in short ribs
- 2 tsp kosher salt, plus more to taste
- Water to cover (about 8 cups / 1.9 L)
- 1 onion, halved (optional); 2 bay leaves (optional)
- 2 cups (300 g) white maize meal
- 5 cups (1.18 L) water; 1 tsp fine salt
- 2 tbsp oil; 1 medium onion; 2 garlic cloves
- 1 can (14.5 oz / 400 g) crushed tomatoes
- 1 tsp paprika; pinch chili flakes (optional); 1/2 tsp sugar (optional)
- 1 bunch (300–400 g) chard or kale; 1 tbsp oil; 1 tsp lemon juice or vinegar
Do This
- 1. Simmer beef in salted water (cover by 1 inch) at a gentle simmer (185–203°F / 85–95°C) for 2.5–3 hours until very tender; skim foam.
- 2. Reserve 2 cups broth; pound beef with a wooden spoon until fibrous shreds form; season with salt.
- 3. For gravy, sauté onion in 2 tbsp oil, add garlic, paprika, tomatoes, and 1/2 cup reserved broth; simmer 10–12 minutes; season.
- 4. For pap, boil 5 cups water with 1 tsp salt; whisk in 2 cups maize meal; reduce to low, cover 10 minutes; beat, cover 10 minutes more; beat until very stiff.
- 5. Sauté greens in 1 tbsp oil with onion/garlic 5–7 minutes; finish with lemon/vinegar and salt.
- 6. Serve: mound pap, spoon gravy, top with seswaa, greens on the side; moisten meat with a little reserved broth if desired.
Why You’ll Love This Recipe
- True-to-tradition seswaa: simply seasoned beef slow-braised, then pounded into tender strands.
- Comforting, balanced plate: stiff pap for substance, bright tomato–onion gravy, and earthy sautéed greens.
- Make-ahead friendly: beef and gravy reheat beautifully for weeknight meals.
- Flexible methods: stovetop, oven, or pressure cooker options.
Grocery List
- Produce: 2 onions, 3 garlic cloves, 1 bunch Swiss chard or kale, 1 lemon (or vinegar), 4 ripe tomatoes (or use 1 can crushed tomatoes)
- Dairy: Unsalted butter (optional, for pap)
- Pantry: 3 lb beef chuck or bone-in short ribs, white maize meal (mealie meal), kosher salt, black pepper, paprika, chili flakes (optional), sugar (optional), neutral oil, bay leaves (optional)
Full Ingredients
Seswaa (Pounded Beef)
- 3 lb (1.4 kg) beef chuck roast or bone-in short ribs, cut into 3–4 large chunks
- 2 tsp kosher salt, plus more to taste
- Water to cover (about 8 cups / 1.9 L)
- 1 onion, halved (optional)
- 2 bay leaves (optional)
Pap (Stiff Maize Porridge)
- 2 cups (300 g) white maize meal (mealie meal; fine cornmeal)
- 5 cups (1.18 L) water
- 1 tsp fine salt
- 1 tbsp unsalted butter or 1 tbsp reserved beef fat (optional)
Tomato–Onion Gravy
- 2 tbsp neutral oil (or beef fat)
- 1 medium onion (about 200 g), thinly sliced
- 2 garlic cloves, minced
- 1 can (14.5 oz / 400 g) crushed tomatoes, or 4 ripe tomatoes finely chopped
- 1 tsp mild paprika
- Pinch chili flakes (optional)
- 1/2 tsp sugar (optional)
- 1/2 cup (120 ml) reserved beef broth, plus more as needed
- 1/2 tsp fine salt, or to taste
- 1/4 tsp black pepper, or to taste
Sautéed Greens
- 1 bunch (300–400 g) Swiss chard, collards, or kale; stems thinly sliced, leaves shredded
- 1 tbsp neutral oil
- 1/2 small onion, thinly sliced
- 1 garlic clove, sliced
- 1 tsp lemon juice or apple cider vinegar
- Salt and pepper to taste
Optional Garnish
- Chopped spring onion or flat-leaf parsley
Step-by-Step Instructions
Step 1: Slow-simmer the beef for seswaa
Add the beef to a heavy pot and cover with cold water by about 1 inch (2.5 cm), roughly 8 cups (1.9 L). Season with 2 tsp kosher salt and add the halved onion and bay leaves if using. Bring to a boil over medium-high heat, then immediately reduce to a gentle simmer (185–203°F / 85–95°C). Skim foam, partially cover, and cook 2.5 to 3 hours until the beef is very tender and a fork slides in easily.
Step 2: Pound and season the meat
Lift the beef onto a board or large bowl and cool 5 minutes. Strain and reserve at least 2 cups (480 ml) of the broth. Using a sturdy wooden spoon, pestle, or potato masher, pound the beef until it breaks into coarse, fibrous shreds—do not chop. Discard any bones or large sinew. Moisten with 1/2 to 1 cup reserved broth as needed and taste for salt. Keep warm, covered.
Step 3: Make the tomato–onion gravy
In a skillet, heat 2 tbsp oil over medium (350°F / 175°C surface temp if measured). Add the sliced onion and a pinch of salt; cook, stirring, 6–8 minutes until soft and lightly golden. Stir in the garlic for 30 seconds, then the paprika and chili flakes for 15 seconds. Add the tomatoes, sugar (if using), and 1/2 cup reserved beef broth. Simmer 8–12 minutes until thick but spoonable. Season with salt and pepper to taste; loosen with a splash of broth if needed.
Step 4: Cook the stiff pap
Bring 5 cups (1.18 L) water and 1 tsp salt to a rolling boil (212°F / 100°C) in a medium pot. While whisking vigorously, rain in 2 cups (300 g) maize meal. When thick, reduce heat to low, switch to a wooden spoon, cover, and steam 10 minutes. Uncover and beat the pap firmly for 30–60 seconds, folding from the edges. Cover and steam another 10 minutes. Beat again until very stiff and smooth. Stir in butter or a spoon of beef fat if using, then rest 5 minutes.
Step 5: Sauté the greens
Heat 1 tbsp oil in a large skillet over medium. Add sliced onion and cook 2–3 minutes until translucent. Add the greens and a pinch of salt; cook, tossing, 3–5 minutes until just tender and bright. Stir in the garlic for 30 seconds. Finish with lemon juice or vinegar and black pepper.
Step 6: Plate and serve
Use a damp spoon to mound a generous scoop of pap into each bowl. Spoon some tomato–onion gravy over the pap. Pile the pounded seswaa on top or alongside, moistening with a spoonful of warm reserved broth if desired. Add the greens on the side and garnish with chopped spring onion or parsley. Serve hot.
Pro Tips
- Traditional flavor is simple: resist adding many aromatics to the beef; salt and time create depth.
- Pounding matters: a wooden spoon or pestle separates fibers better than forks, giving the signature fluffy, stringy texture.
- Keep the simmer gentle (185–203°F / 85–95°C) to prevent toughening and excess evaporation.
- For lump-free pap, whisk as you rain in the maize meal, then switch to a firm wooden spoon for beating.
- Instant Pot option: 50 minutes on High Pressure with 15 minutes natural release; shred/pound and proceed.
Variations
- Goat or lamb seswaa: use 3 lb shoulder; simmer 3–3.5 hours until tender (or 55 minutes at High Pressure), then pound.
- Oven braise: combine beef, salt, and water in a Dutch oven; bake covered at 325°F (165°C) for 3–3.5 hours.
- Spicy relish: add 1 tsp curry powder or a chopped chili to the tomato–onion gravy for heat reminiscent of chakalaka.
Storage & Make-Ahead
Seswaa and gravy keep 4 days refrigerated or 3 months frozen (cool fully, pack with a little broth to prevent drying). Reheat gently with a splash of water or broth. Pap is best fresh but can be chilled up to 3 days; reheat covered with 1–2 tbsp water per serving over low heat or in the microwave, stirring once. Leftover pap can also be sliced and pan-fried until crisp.
Nutrition (per serving)
Approximate: 670 calories; 38 g protein; 48 g carbohydrates; 29 g fat; 6 g fiber; 980 mg sodium. Values will vary based on cuts of beef and optional ingredients.
