COOKING BOTSWANA: Seswaa with Morogo & Pap 🇧🇼

Cooking the national dish of Botswana: Seswaa with Morogo and Pap!
#botswana #cookingeverycountry #antichef

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Recipe used:
Seswaa:
Pap:
Morogo recipe inspired by:

[servingcant]

You should’ve seen my face when I saw this video in my recommended. Our cuisine isn’t popular, so I was happy to see a video of someone who isn’t familiar with it making our food. You did your best with what you got.

[Malepical]

I just love how you respect other cultures WAY of eating the food as well as how it's cooked.. you don't need Julia, you're fabulous all by yourself 🤌🏽

[booksvsmovies]

Ooh, I've never seen non-Southern Africans make Setswana food before. You did an admirable job. Pro-tip on the pap you can mix the maize flour in the pot as long as the water isn't at a rolling boil and you wisk as you pour the flour in rapidly. Also if you want to present your pap nicely you can spoon your pap onto the plate in an oval shape and then flip it over so the flat bottom side is on the top and it's much smoother. Though it's best to do that if your pap is at a slightly stiffer consistency than you have here

[tentrickspony]

KE MOTLOTLO KA WENA
PROUD OF YOU
YOU REPRESENTED US WELL

[johannkilian]

South African here, Morogo is another name for Amaranth leaves.

[pattir]

To avoid clumps, always mix flour or corn starch with cold water before adding it to hot liquid. Otherwise it will generally form into lumps as soon as it hits the hot liquid.

[ayanalekone]

I am from Botswana 🇧🇼 0:38 i am thankful you tried our culture

[Peanutfry]

Dude how consistent are you! 🔥 Every other day you make something amazing!

[melsyoutube]

seeing you decide to brown the bones first made me so happy. that thought would’ve never crossed your mind 4 years ago! you’ve developed so much as a home cook, i love it

[elizabethmabry]

I’m a southern momma who has fed her family grits for thirty years. When you dumped the cornmeal into the boiling water it made me shake! I literally yelled out, “No!” Good move mixing it with water. For future reference, if making grits, polenta, or anything like it, use a whisk and pour slowly. Thanks for another great video!

[anastasiarene]

THANK YOU for including some African recipes! So many television and YouTube chefs/cooks just avoid African cuisine. After the whole bon appétit kerfuffle, I thought that might change, but it didn’t!

[lonemotheo]

From Botswana here loved your video love to see my country represented

how to eat the dish usually depends on your preferences if you want to eat it with your hands you can do that same with a spoon or a fork. It's up to you

Yeah cooking the pap is used to be a hassle for me too until I descovered the cake mixture

My favorite twist on the meal is after you cooked the seswa you dry it for a few minutes, hours or days and then fry it with some onions, garlic and seasoning it's really good

[eklectiktoni]

Looks tasty. And yes, sometimes the "simpler" food has way more flavor than the overly complex stuff. Also, Jamie some of your African viewers are saying that Morogo is Amaranth leaves. If that's the case, you can probably find that in your area if you have a grocery or market that sells Caribbean food, it will be called Callaloo.

[kvdjopfdj]

Love this. I did a 6 month study abroad in Botswana a decade ago, and this really brings me back to meals with my homestay family. I haven't seen anything nearly this authentic on youtube. You really did your homework!
Quick tip: in Morogo the "g" is pronounced like the "ch" in challah or nacht

[fionajane]

If you make the Pap thicker you can shape it into soft sort of patties to add the other foods to. Like a super soft taco

[FelisTerras]

You are one heckuva guy, taking on such a task. As mentioned below, pap is supposed to be rather dry and stiff, like polenta. It serves as a spoon replacement. Take some pap, flatten it on your index and middle finger, then use it to scoop up the meat and vegetables. Heads up, you might come across it several times, as you move across the African continent^^

[LPdedicated]

I honestly can't get enough of your content! How this channel hasn't got millions of subscribers (yet!) is beyond me! Your attitude and curiosity towards new foods and cultures is so refreshing and the videos themselves are always super entertaining and of such high quality! Keep it up!

[boitshepogoitseoneleaketsa]

From Botswana here 🇧🇼, I'm so proud of this meal. Phaleche (pap) is not so easy to make unless you have experience, I don't even know how to.

And morogo can be any leafy greens ike the spinach or bean leaves

[clareruthven]

This video is amazing. It is so great to see you cook things from my part of the world. I come from South Africa and pap is a huge part of our diet as well. Just a tip for the next time you cook pap, the clumps are not a problem when cooking pap. In fact some ways of cooking pap require you not to stir the pap at all and some how it just works.

[najuh]

I'm waiting anxiously for Brazil! I would recommend Feijoada, definitely Acarajé (although it may be tough finding dendê olive oil there), vatapá, coxinha, moqueca baiana, bobó de camarão... if you want to do a simple and our most traditional dessert, do brigadeiro. we also have pudim, paçoca, passionfruit mousse, pé de moleque, bolo de fubá (cornmeal cake), pamonha...

our country is huge so we have multiple regional foods! if you want a good youtube channel for recipes, I recommend Paola Carosella. you might not understand everything she says, but she has great recipes on her channel. and if you need any more help, hit me up!