Experiences TV | Botswanan Bush Braai | Okavango Delta | Botswana

Clean off the sinew on the beef fillet by slicing underneath and around the head of the fillet.

Remove the main sinew by sliding the knife underneath, angling it slightly to avoid cutting too much meat.

Portion the beef into even pieces of about 150 to 200 grams each.

Use off cuts to make a traditional dish called seswa, which involves braising the meat for 8 to 10 hours with a little water and then pounding it down with salt.

Prepare the first marinade by mixing 2 tablespoons of whole grain mustard, 2 teaspoons each of dried rosemary and dried parsley, and 3 finely chopped cloves of garlic in a bowl with a few glugs of olive oil.

Coat the beef in the first marinade and refrigerate for 2 to 4 hours.

Prepare the second marinade by mixing chopped rocket, watercress, fennel, 2 cloves of finely chopped garlic, green tabasco chilies (to taste), lemon juice, and olive oil in a bowl.

Coat the beef in the second marinade and refrigerate for 2 to 4 hours.

Prepare the third marinade by mixing 1.5 cups of yogurt, 4 tablespoons of smoked paprika, and 2 to 3 tablespoons of honey in a bowl.

Coat the beef in the third marinade and refrigerate until ready to use.

Check the fire temperature by holding your hand over it; if you can hold it for 4 to 5 seconds, the heat is sufficient.

Grill the beef steaks for about 3 to 4 minutes on each side to achieve a medium rare doneness.

Equipment Needed

Dietary

Allergens