1 pack of diced beef
1 onion peeled & quartered
2 cloves of garlic halved
4 Bay leaves
water to cover
Salt & Pepper
Carrot and Cabbage Botswanan Style:
1 large tomato (or several small ones)
about half hour before your beef is done then its time to prepare the rest of the dish.
Slice up the carrots, cabbage and onion, and finely chop the tomato.
In a frying pan fry the onion and tomato in a little oil for 4-5 minutes then add the carrot and cabbage.
Add 2 teaspoons of the ginger, half a teaspoon of the chilli flakes and a tablespoon of thyme. Add salt to taste.
Ok - now get that beef out of the oven & remove the bay leaves - using a slotted spoon scoop out the beef and onion and then pound with a big spoon - the beef should break apart and look flaked.
Finally its time to plate up! Pop a big dollop of the Bogobe on a plate followed by a large spoonfull (or 2) of the Seswaa beef and add some of the cabbage and carrots on the side. Press play on your favourite traditional African music CD and bring your dish to the table.
Countries to go: 75
Keep following the Greedy Mancunians to see what country I 'visit' next!