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1. Meet Seswaa: Botswana’s beloved national dish—slow-cooked, pounded beef, rich in tradition and flavor. 2. Roots in Culture: Born in rural Botswana, Seswaa celebrates cattle’s cultural value—a staple at weddings, funerals, and gatherings. 3. Simplicity Rules: Just three ingredients: *beef*, *salt*, and *water*. Tough cuts simmer for hours until melt-in-your-mouth tender. 4. Traditional Prep: Men cook it communally over open fires. Meat is pounded in a wooden mortar (*kika*) for that signature
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Botswana Meat commission has started receiving cattle for slaughtering since yesterday at its Lobatse and Maun plants after a temporary closure last year October, due to Foot and Mouth outbreak. In an interview with Duma Fm news, the Executive Manager Livestock Procurement at BMC-Lobatse Kenneth Makubate sad, the plant is open to receive 650 animals per day. | Duma FM
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