Seswaa with morogo and pap

Cut up the bone-in chuck and put it in the pot with the leftover beef bones and marrow.

Add about a teaspoon of salt, three bay leaves, a little chili powder and water to cover.

Brown two of the beef bones quickly in the oven and add them to the pot.

Bring to a boil on the stove top, cover, and cook in the oven at 320F on the middle rack for four hours.

Morogo: cook the sliced onion in a pan until it starts to colour, then add the diced tomato, a little salt and a little chili powder.

Boil a whole bunch of spinach until wilted, add it to the pan with a little salt, and cook away the water.

Lift the meat and bones out of the pot, keeping the broth; reduce the broth.

Pound the meat with a mortar and pestle until shredded.

Pour the reduced broth through a sieve and put it in the freezer so the fat rises and sets on top.

Pap: bring two cups of water and a teaspoon of salt to a boil in a saucepan.

Mix about a cup of white cornmeal with water in a bowl until there are no clumps.

Add the wet cornmeal to the boiling water and mix fast and hard; turn down the heat, cover and cook a few minutes until it pulls away from the sides and bottom of the pan.

Once the fat has risen to the top of the chilled broth, warm the broth a little.

Serve the pap, the seswaa and the morogo with the cooking broth on top.