COOKING BOTSWANA: Seswaa with Morogo & Pap 🇧🇼
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- เผยแพร่เมื่อ 16 พ.ย. 2022
- Cooking the national dish of Botswana: Seswaa with Morogo and Pap!
#botswana #cookingeverycountry #antichef
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Recipe used:
Seswaa:
www.theguardian.com/world/201...
Pap:
• How to make Pap/Uphuth...
Morogo recipe inspired by:
• African Collard Greens... - บันเทิง
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.
1
Ye but y do they pronounce the names like that
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 🤌🏽
He’s the anti-Jamie Olive Oil 😂. Uncle Roger should review him.
THANK YOU for bringing this to light. Julia, Julia, Julia. She vexes me so. I have been convinced for decades that she sabotages her own recipes and makes them unnecessarily complicated only to trip up the home cook, thence securing her legacy as the queen. Pretty darned insecure if you ask me. Jamie needs her like a hole in the head and this series really helps him to shine in ways that would make Julia cower.
Julia took on France; Jamie takes on the entire world.
Suck it, Julia.
South African here, Morogo is another name for Amaranth leaves.
Well amaranth and spinach are in the same family.
Actually, morogo is the entire spinach family, including cabbage, leaves from a certain bean, rape, etc
Rape, spinach, bean leaves are all morogo its not just amaranth leaves😊
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
another pro tip after you cook your food get your pot wisk and wooden spoon in water immediately after you're done cooking because that stuff is incredibly hard to wash off if left to sit
@@booksvsmovies also felt his pap was not stiff enough, and he shouldn't care about the lumps, by using a fork it will separate enough, I had to laugh at his mention of it will separate from the bottom, and sides, knowing the difficulty to clean it... he should let it form that nice crust, see how much he will love it then
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.
This was not corn starch. It was corn meal - ground up dried corn instead of just the starch. When I make that, I pour a thin stream of the meal from a measuring jug into vigorously boiling water while whisking.
You can either sprinkle it into already boiling water, or my preferred method which is mixing the corn meal with the cold water needed for the recipe and stir when it starts to thicken, then cook until its done. No fuss no muss.
@@sarahs.7211 Yes, I know, but it was ground to the consistency of flour. While it is possible to add it to boiling water without clumping, it is much easier to just add enough cold water to make a paste or flurry and then add it to the hot liquid.
@@pattir8616 respectfully, I live in the southern United States and make a lot of grits. The slurry that you're talking about is useful in as much as you can get starch granules evenly distributed in water. Grits and cornmeal do not stay in solution. They're too heavy. I don't think your hypothesis would prove to be correct, but I'm curious enough that I will try tomorrow morning when I make breakfast.
I hope this not too heretical but I put my polenta grits (perhaps grits and meal behave differently?) in with the cold water stir a bit and wait, stir a bit wait, and when it is thickened stir like mad until the wooden spoon can stand straight in the polenta with no support.
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
Dude how consistent are you! 🔥 Every other day you make something amazing!
🙌🏼🙌🏼
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
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!
I had the same reaction. Growing up outside Nashville, I had no exposure to the names other people and cultures have for grits until I got my first job after college. I remember the first time I was served polenta. Oh. You made grits :-)
@@abinkleysf Grits are better than polenta! Or at least they are more nutritious. Grits are made from corn that has been nixtamalized -- treated with a lye solution. This makes more vitamins available to your body, making it a more viable staple food. It's a trick European settlers learned from indigenous Americans. Grits are the same stuff as masa, the nixtamalized cornmeal used to make tamales.
I had the same thought lol
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^^
He is going to be a master pap-maker by the time he gets to South Africa
@@lynnettejohns4733 I was thinking that, too. In my experience, people in Bots do make their pap a bit softer than South Africa. South African ladies like to leave it in the pot longer, so it browns on the bottom and gets a bit of a roasted flavour. Growing up, my favourite bit of pap was getting the crispy bits off the bottom of the pot after it had all been served up.
@@kvdjopfdj5302 Looks like South Africa and Kenya do like their pap very similar, though ours is called "ugali" and we soetimes let it dry, until it has the consistency of soft bread. It's also being eaten like bread and a breakfast staple, particularly among workers and in rural areas.
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
I was just gonna say, that stuff looks like it could make for an awesome meat pattie or something similar
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!
THANK YOU for including some African recipes! So many television and TH-cam chefs/cooks just avoid African cuisine. After the whole bon appétit kerfuffle, I thought that might change, but it didn’t!
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.
Well done! 👏🏻
Nothing actually wrong with clumpy pap, parts of Southern Africa make it purposefully clumpy and we cook it out to be a bit dryer looking; the inside of the lumps are soft and maliable. In the Afrikaans community we either make a tomato & onion sauce with it, or have it with milk and sugar. We add a knob of butter to the pap for decadence, each person put their own toppings on. 😊
Krummel pap! Not my fave but definitely very popular.
I’m South African too but I’ve only tasted it once. I thought it was mashed potatoes and when it got into my mouth…. I was like “definitely not mashed potatoes!” I’ve not eaten it since. It had a strange bounce to it. So on the textural side… definitely not for me
I was going to say in South Africa the pap we had was almost more like a cous cous
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!
If he does decide to do Acareajé, since he lives in NY, I know he can get Dendê oil from Rio Market in Astoria! Or even for any of the other recipes, they have the meat mix for feijoada too!
@najuh74 Passionfruit mousse is amaaaazing! I grew up with a Brazilian neighbor (my honorary Tia Simone) and I could never get enough of the delicious dessert. Thank you for sharing all these wonderful suggestions - you're giving me such great ideas for dishes to cook on my own :)
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
Man you have not one but at least TWO of the best series on TH-cam right now, I'm so glad I found your channel! Thank you Jamie!! ❤️
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.
I can't wait for my country's turn... And will be the next video (Brazil)!!!! Can't wait to see what he's gonna do, maybe a Feijoada or a Coxinha
Oooh something besides feijoada would be so nice. Coxinha would be awesome 🤩
@@ellingtongriffin5521 Right? Feijoada is the most popular Brazilian food outside Brazil, but we have a very diverse cusine: Baião, Coxinha, Carreteiro's Rice/Beans, Chicken Rice (galinhada), Pamonha, Pão de Queijo, acarajé, Duck on Tacaca, anything related to Manioc, Cocada, Brazilian Dulce di Lette, Candied Cheese, etc
@@girvent_1342 Yes! It's nice to see TH-camrs show off Brazilian foods, but it would be nice to see Jamie feature the awesome foods that people don't talk about as much. My tia makes an amazing coxinha but she would never share the recipe 😂
Jamie usually goes with the "National Dish" which would I believe be Feijoada. And Feijoada is great - I'd love to see how to make it based on what you can get in North America. But the best dish I ever had in Brazil was Moqueca (a kind of fish stew), so let me put that in as a vote for a Brazilian dish.
@@k.c.komosky5380 Agree! I made it for the first time a few weeks ago and it was delicious.
I cannot tell you how much I love this plate: Seswaa, Morogo, and Pap! And I agree that the Muamba de Galinha could use some Pap.
ETA: The recipes I read online used beef broth/stock, not water.
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
I love that you always try to be as authentic and respectful as possible not only in the preparation and cooking process but also in the eating process too.
Pap is difficult to make. Different regions make the pap different also. My mother made 'krummel pap' (very dry crumble pap) there is 'stywe pap' very hard or stiff.. To a very 'slap pap' runny pap.. Some people don't add salt. When you eat it you can eat with utensils but if you eat with your hands the idea is roll the pap in a ball with the meat. It is almost like using the pap as a spoon. Not need to worry about what hand and fingers.. Ma-rog is very common. Cooking over an open fire in a potjie (3 leg pot) is also a whole thing. The potjies have lines on the side that shows you how many people you can feed. Different sizes. We have a whole range of 'potjie kos'. Basically a stew. The trick is not to stir in the potjie. Anyway... Well done. I am from South Africa
krummel pap with cold milk and sugar. I'm drooling.
BTW Swiss chard, Beetroot leaves and my favourite pumpkin leaves also work great as Morogo substitute
My family is from Zimbabwe and we have cooked sadza which is similar to pap! But we use the yellow cornmeal
Sadza in Zimbabwe is classically white meal, too, but here were a few years of extended drought where people had to use the imported yellow stuff.
You didn't give up when you're trying the"" THING""" glad you kept going . The new video is great ♥
My country Botswana. You rock ANTI-CHEF
Hope this series picks up too, this vids are very nice and I'm disappointed YT doesn't push them up that much
🇧🇷 For BRAZIL 🇧🇷 Brigadeiro RECIPE:
(Takes about 10-20min)
Ingredients:
- 1 Can of condensed milk
- 5 Tbs of chocolate powder like Nesquik (If you can find Nescau or Toddy those are Brazilian brands!)
- 1 Tbs of room temp unsalted butter
- Chocolate sprinkles (optional)
- Mini cupcake liners (optional for method 2 serving)
Instructions:
- in a saucepan (heat off) mix the can of condensed milk, butter, and chocolate. Mix until everything is incorporated.
- With the pan over medium heat begin to stir the mixture, making sure you are scraping the bottom and sides to avoid burning. Similar to making custard, do not stop mixing or it will clump! How long you go for will depend on how you want to serve it.
- Method A: Brigadeiro de colher (Spoon brigadeiro) In this case you want to stir until the mixture darkened, glossy, and is about the consistency of Dulce de Leche. At parties, this method is served in small shot glasses topped with the optional chocolate sprinkles and tiny spoons. At home we usually eat it with a spoon straight out of the pan or a bowl! Just make sure you let it cool a bit before eating!
- Method B: Brigadeiro Classico (Classic Brigadeiro balls). This is the more traditional way to make brigadeiro, and how it is served at parties. Once you reach the consistency of Method A, you will keep cooking (never stop stirring!) until the brigadeiro is very thick and almost pulling away from the sides and bottom of the pan (think fudge consistency). You will transfer that mixture to a plate, cover with some plastic wrap or parchment paper (to avoid a crust forming at the top), and chill in the fridge. Take another plate and cover it in the sprinkles. Once it is cool to the touch lather your hands in butter and roll about 1 Tbs of the brigadeiro mixture until it is a smooth ball, and roll it onto the plate with sprinkles to fully coat. Repeat until you are out of brigadeiro! These are typically served on colorful mini cupcake liners, and are the perfect "finger food" dessert!
Note: Everyone in Brazil has a slightly different recipe, more chocolate, less chocolate, milk, no milk, butter, no butter, etc. But no matter the recipe it's always delicious, and as long as you are vigilant with your stirring, you can't screw it up! Also, since you live in NY, check out Rio Market in Astoria, they will have all the specialty ingredients for any Brazilian recipe you choose to do!
Very nice. It's great that you've resumed this series. I can't wait for the next one!
What a great series! I had no idea it existed how did I miss so many countries. Looking forward to the others!
Love your bravery in just leaping into the cuisine of other countries! This one looked lucious...what a great trio! You make me want to run to the kitchen and try making them myself! : )
still binging through all your old videos!!! i’ve loved watching your progress 💕
Another great video, BTW I made the flaming crepes for the family the other day. I never would have tried it without seeing you do it! It was fantastic
Your videos are my guilty pleasures! As a med student I reward myself with watching your videos after long hours of studying. Your authenticity is the best part of them all☺️❤️
Wow, I didn't even know there were other series on this channel. This is interesting
See if you can find coarse ground corn meal. It's more common in Southern Africa than the super fine corn meal you were using :) The reason that consistency is preferred is a lot of tribes would grind the corn by hand and it's quite difficult to get it that fine.
You bring such an honest, humble feel to cooking and that alone makes me feel like I can try all these recipes, too. Making new things feel approachable is no small feat! Keep doing what you're doing! ❤
You keep it real! Mess and all!!! *I LOVE IT!!!*
I adore your videos so much! Me and my partner binge watch your stuff daily 🧡 These are quite challenging times for us and watching you cook is always a perfect stress reliever
Your cooking skills have improved so much, be proud of your results you did an amazing job.
hi there, discovered your chanel just a couple weeks ago and I absolutely love it. Binge watched all your older videos too, you improved so much!!!!! 👍👍👍keep going. Best regards from Germany
I love this series so much. I like Jamie and Julia too, but this is my fav!
This looks delicious!
I am really enjoying this series
Hi there, fabulous job! The pap is pronounced 'Pop' and is quite similar in taste and texture to polenta. You can make it quite stiff, and cold water is indeed the trick! Once it has boiled, put on low heat and allow it to cook slowly. The stiffer it is the better to scoop your stew! Sometimes the African pot can be called a poitjie (pronounced 'poi-kie'), and stews made this way are also referred to as poitjie's
Haha I looked into that, I said it correctly the first few times, then over time I reverted back to how it’s spelt.
@@antichef the way you said pap is almost correct (like a puppy). Will have to help you with "Morogo" though 😉. Pap is traditionally South African
pronounced pup the three legged pot is cast iron.
@@antichef Pap is literally an Afrikaans word that means porridge. In Morogo the o is pronounced as a short aw sound, the r is rolled slightly and the g is very guttural, almost like clearing your throat.
I absolutely love this series btw, it's fascinating learning about the foods of other countries, learning what is similar and what is different to the we routinely eat.
Nice one Jamie thanks for the fun
I really like Your cooking tour around the world a lot! Please keep up doing it even if these videos seem to have less views than the Julia Child ones. They are great and really broadening horizons!
Thanks Jamie for this great work!
That looked amazingly delicious!!!
Had no idea this series existed, this is super interesting!
I’ve been binging your videos since I found your channel maybe a week or so ago. Love your content it’s so great.
Glad you’re gone back to doing the National dishes. They’re always very interesting. 👍🏻
I love this series
I love this. I love how you keep going at it until you get it right. !! Keep it up buddy!!
I have not seen this type of cuisine much in cooking videos. This was fun to watch and learn along with you! It looked delicious and I wish I could try it!
Colombian here. Holler at me when you're close to cooking Colombian food. I got you.
👏👍🤙 excellent and you are so confident now and instincts kick in. Congratulations on all your patrons and subs! I told you that you will become internationally known. Bravo Jamie blessings🙏
Aw shucks. Thanks so much Renee!
Amazing video! Looking forward for the next one. "Vai Brasil!"
Incredibly enriching to cook foods from elsewhere. New techniques, new ingredients discovered, novel use of familiar ingredients, overall great growing experience.
Edited to add: from watching you I have tried a couple of recipes from other countries too and bookmarked a few more to try.
Edit 2: You eating with your hands. Thanks. Thanks for being respectful of others cultures. You didn't have to do it and nobody would have cared but it's so nice to see you try. Please please please now that we can travel again consider going on a trip and cooking/eating with the locals.
Subscribed! Your videos are very entertaining
It’s amazing how many different names there are for grits. Yum!
Mixing the salt and flour prior to combining with water reduces lumps as well.
I’m enjoying your world food culture tour. Yay you!!!
This is my first time hearing of these dishes and they all look great. I'm going to give the morogo a try tonight!
IM FROM BOTSWANA AND THE WAY YOUR EATING IT IS GOOD WITH HANDS IS THE OFFICIAL WAY
Wow, thank you so much !!!
Hey, so I got hooked on Jamie and Julia a few months ago ~ love that show. Imagine my surprise to see you cooking Southern African food. I’m South African and I only cringed once with your first attempt at the pap, you really did a fantastic job! 👏🏽👍🏽Pro tip, go pap first and use it to pick up the other things on the plate.
I just found your account and your videos are so nice and fun to watch. And i am excited for Czech republic cooking ahaha.
Your pap is essentially polenta. The corn meal is added “come pioggia” or gradually rained in while constantly stirring. It adds maybe half to one minute to prep time, and you save an extra dish.
I just love your show! As far as I know one eats with the left hand because the right hand is usually used for toilet-related stuff. Since most people are right-handed it was probably deemed that the left hand is cleaner.
In Bibi's Kitchen is a great cookbook that covers just about all the East African countries that have a border on the water, plus it's written to be accessible. My favorite part is that they interview grandmothers (Bibis) in each country before they detail the recipes
i found your channel through the julia childs videos but your cookin around the world has quickly become one of my favorite series and resources for ideas in expanding my palatte. i hope you keep this series up!
It's so interesting to learn about foods from different cultures. I hadn't realized that they would take inspiration from the countries that surround them, though maybe I should have
so excited to see you cooking something from brasil!!!
KE MOTLOTLO KA WENA
PROUD OF YOU
YOU REPRESENTED US WELL
Yum that looked good
Pap looks like the grits we ate all the time growing up in South Carolina, which makes sense as so many foodways there have their roots in Africa. Looks delicious!
googled the recipe and you were spot on!!!!!!!!!
Wow 😳 I just like learn more n more from u , this so amazing
What a great idea - I'm going to follow this weird food world tour!
That pap is really very similar to Italian polenta. To prevent clumping, we whisk wile adding the meal slowly, just letting it rain from a bit of a height.
Chuck is the most flavorful cut of beef I think. Great show. 🇧🇼 ❤
Oh I love pap and morogo. I hope you do South Africa 🇿🇦 when you get to S.
Well done Sir!! 🙏
I didn't know I'll find this video!😭❤❤❤
Waiting to see what you got planned for Bulgaria ^^
🇧🇼Much love to you all the way from Botswana 🇧🇼
You reached 201K!!🎉🎊Are we having a party? At least a patreon mention!! Also, yesterday, I had a cannoli for the first time. I looked at it and thought, “ I bet Jamie could make these!” 😊
I agree with Claire Ruthven regarding not stirring the pap.
My Mom used a cast iron pot for pap,usually using the same ratio of water/maize meal as you would with rice.Start with cold tap water,just add the dry pap and leave for a bit.You might stir waaay later in the game once or twice.Our actual favorite would be "krummelpap",it's a more grainy loose version,but goes beautifully with bbq meat and a rich tomato gravy.
Yayyy Brazil is coming!!! If I may suggest feijoada (with rice, farofa, couve and orange) - this might take the whole day - and bolo de cenoura topped with brigadeiro for dessert 😋 The cake is pretty easy compared to the ones you've baked already.
If you add the cornmeal to the boiling water slowly, while whisking, you can prevent lumps. You just can't just dump it into the hot water all at once.
Excellent
Wow😮❤❤❤
Don't stress. You are learning. The pap is the "spoon," take the pap first, and scoop the other things with it.
Ok. I have been meaning to say this for a long time. First off. Yay I’m so glad to see u back. Julia’s recipes are tough, glad to see u change it up to something on a different track. Wish we could taste your version too. Now..did you know there are flexible cutting mats /cutting boards. I get mine from the dollar store but I have seen them at bed bath and beyond and Amazon..I cut up all my stuff then pick up the mat and dump it all in. No mess. And you can measure flour and other dry ingredients and pic it up and almost funnel it into the silver fox. I have loads of boards but these are my most used in the house..dishwasher safe and all that jazz.❤ and yes corn meal and corn starch and flour need the cold water. Or. U can use an electric mixer in the hot. But cold is much less stressful. Way to go. 🎉 I’ve done it too many times too..yum. Looks amazing
It's great to see that "Foods of the World" is back on the menu!! The food looks great. Your way of mixing the cornmeal into cold water is the only way to do it. You can mix it all in the pot and then bring the whole thing to a boil, and it works out fine. Long ago, boiled cornmeal was called "hasty pudding" in parts of the U.S., and I remember it as a breakfast dish when I was young. You can make grits and polenta in the same way. I have never understood why recipes insist that the cornmeal go into boiling water.
When you get to Cuba, one of the best dishes in Cuban cuisine is ropa vieja. It consists of stewed shredded beef that is slow cooked in fresh tomatoes, onions, peppers, garlic and wine. This dish must accompanied by white rice, cuban black beans and sweet fried plantains. It is the national dish of cuba.
Placing a kitchen towel, tea towel, under the metal bowl as you pound or mix anything will stop it from rotating on you and you won't have to hold the side the entire time. Very interesting dish here, I'm going to give it a go next week!!
We had these kinds of pots in Ireland as well. They look almost exactly the same.
I don’t know if you are doing this alphabetically, but as a South-African, who has been cooking Julia Child style since I found your channel, I cannot wait till you get to my country. These dishes are known to me and as someone who just bravely did this without knowing the little tricks, well done!! Amazing job!!!
Polenta is a good substitute for pap. The two are like half siblings... Grits and semolina work too.