Seswaa

Instructions

1. 1 Cut the beef into large chunks, keeping the bones attached where possible, and place them in a large heavy-bottomed pot with enough cold water to cover the meat by about five centimetres.
2. 2 Add the whole peeled onion, bay leaves, and black peppercorns to the pot, then bring to a boil over high heat, skimming any foam that rises to the surface.
3. 3 Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently for three to four hours, checking occasionally and adding water if the level drops below the meat.
4. 4 The beef is ready when it is extremely tender and falling off the bones easily. Remove all bones from the pot and discard them, along with the bay leaves and the spent onion.
5. 5 Using a large wooden spoon, fork, or traditional pestle, pound and shred the meat directly in the pot until it breaks into fine, stringy fibres with no large chunks remaining.
6. 6 If the pot has cooked nearly dry, that is ideal. If excess liquid remains, increase the heat briefly to reduce it. Season generously with salt, mixing it through the shredded meat.
7. 7 Serve the seswaa hot alongside bogobe sorghum porridge or pap, with a side of morogo wilted greens, allowing diners to combine the tender meat with the starchy accompaniment.