Botswana cuisine

Examples of Setswana food include pap, samp, magwinya, bogobe and mophane worms.

Batswana procure beef, goat meat, sheep, tswana chicken, Mophane worms and fish locally.

Batswana also make home-made refreshing drinks using watermelon, marula and ginger powder.

[2] At weddings, sorghum meal is usually cooked and mixed with melon and this mixture is called bogobe jwa lerotse.

Some tribes also preserve spoiling or rotten meat by drying it to be used as relish for a long time.

Seswaa, tshotlho or leswao (pounded beef) is a very popular traditional meat dish made for most special occasions.

[5] Another type is serobe, in which the intestines and some offals of goat, sheep or cow are cooked until soft.

Bogobe is made by putting sorghum, maize or millet flour into boiling water, stirring into a soft paste, and then cooking it slowly.

Popular foods in remote areas include morama bean, a huge underground tuber, and an edible fungus.

Mopane worm, caterpillar of the moth Gonimbrasia belina, is cooked in hot ashes, boiled, or dried and fried.

Bojalwa ja Setswana (the beer of Botswana) is brewed from fermented sorghum seeds.

A commercially produced and packaged beer, Chibuku, brewed from either maize or sorghum, is a favourite drink particularly in the villages, towns, and in some parts of the city.

Chibuku is also brewed in other neighbouring countries such as Malawi, South Africa (Umqombothi), Zambia and Zimbabwe.

Khadi, which is brewed from various ingredients, the healthiest of which is wild berries, is also a widely consumed alcoholic drink among low-income groups in particular.