36. Botswana

Chicken Pie

Country: Botswana 
Course: Main 
Makes: 12 servings 

 

For the filling:

• 1/4 cup butter
• 3 1/2 ounces onion, sliced thinly
• 1 apple, peeled and diced
• 1 lb cooked chicken, chopped
• 2 tsp hot chilli powder
• 1/2 cup currants
• 2 tomatoes, diced
• salt, to taste
• 1 egg yolk whisked in 1 tbsp water

For the dough:

• 4 cups all-purpose flour
• Pinch of baking soda
• Pinch of salt
• 2 egg whites
• 1 egg yolk
• 1 cup butter or margarine
• 1/4 cup cold water

Directions:

1. Fry the onions in the butter until translucent, then add the apple, chicken, currants and chili powder.
2. Cook for about a minute, then add the tomatoes and salt to taste. Keep cooking for another five minutes or so (the finished mixture should be pretty dry).
3. Meanwhile, make the dough. Sift the flour and baking soda together, then add the butter, working it with your fingers until you get a texture like fine breadcrumbs.
4. Now whisk the egg whites together with one egg yolk and add it to the dough. Add the water in small amounts until you get the right consistency for a pastry dough. Cut out circles about 6 inches wide or so.
5. Drop enough filling on each dough piece to cover about half the circle, with enough room left over to pinch the edges together.
6. Fold over to a half-moon shape. Repeat until you either run out of dough or filling. Prick each pie to vent.
7. Mix the remaining egg yolk with 1 tbsp of water and brush the surface of each pie.
8. Transfer to a well-oiled baking sheet (they stick, so make sure to use plenty of grease) and bake at 350 degrees for 30 to 35 minutes, or until the pies turn a nice golden brown color.

Cabbage

Country: Botswana 
Course: Sides 
Makes: 4 to 6 servings 

 

Ingredients:

• 1 ripe tomato, finely chopped
• 1/2 onion, shredded
• 1 tsp ground ginger
• 1 tbsp dried oregano, crumbled
• 1 tsp ground ginger
• 1 tsp thyme
• 1 tsp dried piri-piri chillies, crumbled (optional)
• About 3/4 of one small white cabbage, shredded
• Oil for frying

Directions:

1. Fry the onion and tomato in a little bit of oil for about five minutes, then add the herbs and spices.
2. Stir well until you get a thick, kind of mushy paste.
3. Add the grated cabbage and saute for one or two minutes until well-blended, then cover and cook until the cabbage is soft, stirring occasionally

Seswaa Beef Stew

Recipe

The traditional recipe is extremely simple and has only three ingredients: beef (with bones), salt and water. I decided to make mine with a boneless cut of beef, suitable for slow cooking. My butcher recommended ox cheek, but any type of slow cooking or casserole meat will do.

Serves four

800g slow cooking beef

1 whole onion (optional)

3 bay leaves

Salt to taste

Black pepper (optional)

Water (enough to just cover the meat)

1. Pre heat oven to 160 degrees celcius. Cut meat into large chunks then brown in a dish suitable for slow cooking in the oven, I used a cast iron casserole dish.

2. Add whole peeled onion, salt, cracked black pepper, water and leaves. Bring to the boil then cover and place into the oven for 4 hours.

3. After 4 hours, remove from oven and place onto stove burner in order to cook off remaining liquid. Use a wooden spoon to pound or mash up the meat, the meat should fall apart quite easily. and will appear shredded. You may brown the meat further if desired.

4. Check seasoning then serve with polenta or the more traditional pap (sadza/thick corn meal porridge) and a side of green vegetables

AFRICAN SPINACH

INGREDIENTSNutrition

• 1large onion, chopped
• 1green bell pepper, chopped
• 2tablespoons peanut oil
• 1lb fresh spinach, washed and trimmed
• 1large tomatoes, chopped
• 1⁄2teaspoon salt
• 1⁄4teaspoon pepper
• 1⁄4cup peanut butter, can use chunky, if desired

• DIRECTIONS

  1. Cook onion and green pepper in peanut oil in a skillet for about 3-5 minutes, or until tender.
  2. Add spinach and tomato to skillet.
  3. Cover and cook on low heat for about 5 minutes, or until spinach is tender.
  4. Stir in all remaining ingredients. Cook until hot throughout.
  5. Serving suggestion: Server with hot cooked rice or couscous.

Lemon and Condensed Milk Biscuits

Country: Botswana 
Course: Desserts 
Makes: about 2 dozen biscuits 

 

Ingredients:

• 2 3/4 cups all-purpose flour
• 1/2 cup caster sugar2 tsp baking powder
• 1/2 tsp grated lemon rind
• 7 fl oz condensed milk
• Pinch of salt
• 8 oz unsalted butter
• 1/2 tsp lemon juice
• Powdered sugar for dusting

Directions:

1. Cream together the butter and sugar, then add the condensed milk and keep blending until well mixed.
2. Add the lemon juice and grated zest, then sift together the dry ingredients and add that too. Keep blending until the ingredients are well-incorporated.
3. Take teaspoons of dough and roll them into balls, then place them on a greased baking sheet and flatten gently with a fork.
4. Bake at about 335 degrees for 12 to 15 minutes, or until starting to brown underneath. Let cool, then dust with powdered sugar.

Fanta

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