1 kg (2 lb) brisket


1 large onion, chopped

salt to taste

pepper to taste

Place the brisket, the onion and seasoning in a saucepan. Cover with water and cook about 2 hours until soft.

Drain liquid and pound the meat until flaky. Remove the bones. Serve with porridge, Morogo and gravy.

Serves 6.

country : Botswana

course : meat dish

source : Cooking from Cape to Cairo : A Taste of Africa / Dorah Sitole and True Love Magazine