BOTSWANA OFFICIAL NATIONAL DISH
In chapter 8 in Omid Scobie’s book, the author remember when Harry and Meghan returned to Botswana for her birthday and they enjoyed a fantastic dinner at Adrian Dandridge’s home.
This was served that night and it’s one of Harry’s favourite recipes!
Dont’ forget we have a foundraiser #inspiredByMeghan #inspiredByHarry running till the 15th of september, help sub-african girls to go to school, follow this link and donate!!
- 1,000g / 2.2 lbs beef, bone-in (I used chuck shoulder)
- 2 tsp salt
- ¼ tsp black pepper
- 4 bay leaves
- 1-2 cups of water, or enough to cover the meat
- Season the meat with salt and pepper, and place it in the slow cooker; add bay leaves and water and cook on high for 4–5 hours.
- Check on the meat after 4 hours. If it falls off the bone easily, it’s about done. If it’s still clinging to the bone, give it some more time.
- When cooked, remove the meat from the slow cooker and let it cool to room temperature.
- Using a mortar and pestle, pound the meat down until it resembles pulled or shredded beef. If you do not have a mortar and pestle, you can pull the meat apart with two forks until it’s fully shredded.
How to make pap
- 2 cups water
- 1 tsp salt
- 1 cup white cornmeal
- 2 tsp butter
In a large saucepan, bring the water and the salt to a boil. Add the cornmeal and cover. Reduce the heat to medium-low and stir the cornmeal every 5 minutes, as it cooks. After 30 minutes of cooking, add the butter and stir in until fully melted. Turn off the heat and put the lid on the pot to let the pap stiffen as it cools.