Botswana's semi-arid climate limits the range of crops. However, there
is an abundant variety in the market, either grown locally under irrigation
or imported from neighbouring countries. Sorghum and maize are the main
staple crops. In addition there is a wide variety of beans and other food
Botswana's small population and abundant land has enabled the country
to become a leading producer of high quality beef from naturally raised
cattle. Lamb, mutton, chicken and other types of meat are also readily
Sorghum, maize, millet, wheat, rice, and other types of cereals which
are not grown locally are readily available.
There are numerous types of beans readily available such as cow peas,
ditloo, letlhodi and groundnuts.
Commercially grown vegetables such as spinach, carrots, cabbage, onions,
potatoes, sweet potatoes, tomatoes, lettuce and others are readily available.
In addition, water melons which are widely believed to have originated
from Botswana, are abundant during the right season. There is also another
variety of melon, known locally as lerotse or lekatane, which is
used in various ways and to complement several local dishes. Other types
of melons grow wild, particularly in the sandy desert areas and are an
important water and food source for inhabitants of those areas.
Some vegetables which grow in the wild are unfortunately only available
seasonally. The latter, the most popular of which are rothwe and thepe,
are a welcome addition to the national dishes. Dried bean leaves are also
a favourite national dish.
In a good rainy season, there are usually plenty of fruits and tubers,
which are a good food source for both man and animal alike. In many parts
of Botswana, the following can be harvested, seasonally: Moretlwa,
Morula, Morama, Motsotsojane, Mmupudu, Kgengwe, Serowa.
However, due to increasing human population and general environmental
degradation, some fruit trees and tubers are slowly disappearing.
a national favourite and is consumed in large quantities particularly
during weddings and other ceremonies. Goat meat, another national favourite,
is followed, in terms of popularity, by free-range chicken and lamb. River
fish is also available amongst communities which live along or near rivers.
Botswana imports a wide variety of foods which can not be grown in the
country because of the generally semi-arid climate. They include wheat,
a variety of spices, rice, pasta, apples, bananas and many types of fruits.
Drinks and Beverages
A good number of soft drinks and alcoholic beverages is factory-produced
in Botswana. The latter include brands such as Fanta, Coke, Castle, Lion
and other lagers. Besides the above, milk is readily available. Milk is
also fermented and drained to make madila (sour milk), which is
a favourite additive to porridge. Madila can also be eaten on its
A non-alcoholic home-made drink, Ginger, is a national favourite which
is used a lot in big ceremonies such as weddings and funerals. The main
ingredients are ground ginger, tartaric acid, cream of tartar and sugar,
and it is usually flavoured with pineapple, raisins, or fresh oranges.
There are various traditionally produced alcoholic drinks. Bojalwa
ja Setswana (the beer of Batswana) is brewed from fermented sorghum seeds.
Other tribes, like Bakalanga, use lebelebele (millet). 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, Zambia and Zimbabwe. Khadi,
which is brewed from various ingredients, the healthiest of which is wild
berries, is also a widely consumed alcoholic drink amongst the low income
groups, in particular.
There are also a number of other local brews with a remarkably high alcohol
content. Although consumption of the latter is not prohibited by law,
they are a real compromise on the health of the consumers. The most lethal,
known as tho-tho-tho, is distilled from a sorghum concoction and can have
over 80% alcohol content. Others, which are brewed over-night from mostly
yeast and sugar combinations, have such a high alcohol content that they
go by ominous names such as o lala fa (you sleep right here!),
chechisa (hurry-up!), laela mmago (say good bye to your
mother), monna-tota (real man), motse o teng godimo (there
is home in heaven), and so forth. Other less harmful brews are made from
wild fruits such as morula. They are, however, very seasonal.
Selected Dishes and Beverages
The most popular meat dishes are: seswaa, serobe, chicken,
oxtail, segwapa, and barbecue beef.
Seswaa, also known as Chotlho, is the most popular traditional
meat dish which is enjoyed in most ceremonies. Meat is cooked (by men
usually) in three-legged cast iron pots, then chopped up with a sizeable
wooden spoon until it is soft. Only salt and water are added to the dish
and any other spices would be 'taboo'.
Another popular dish is serobe. The intestines and selected internal
parts of a goat, sheep or cow are cleaned up and cooked (together with
the trotters, in the case of sheep or goat). They are then chopped up
into small pieces and cooked once again until they reach the right stage.
The traditionally grown chicken is generally considered to be much better
tasting than a commercially grown one. Cooking the traditional chicken
for a visitor is a memorable demonstration of hospitality towards the
The chicken also makes an excellent mofago (food provision for
a long journey). Except for occasional chilli pepper, the chicken is cooked
with only salt and water. Cooking the chicken over open fire in a three-legged
cast iron pot gives it the best taste.
Oxtail cooked in various ways, is also one of the favourite meat dishes.
Because of the abundance in Botswana of various types good quality meat,
beef barbecue and sun-dried beef (segwapa) are favourite forms
of food for entertainment. The segwapa snack goes very well with
Bogobe (Porridge) Dishes
The basic way of cooking bogobe (porridge) is to add the main ingredient,
sorghum, maize or millet flour into boiling water and to stir the mixer
into a semi-soft paste. It is then left to cook slowly. There are however
various way of giving the bogobe (porridge) an unforgettable taste
- Fermented sorghum or maize meal porridge, known as ting, is a
popular dish as part of breakfast. It is usually made lighter with milk,
and sugar added if it is for breakfast. The heavier version of ting is
taken with meat and sometimes with vegetables as a lunch or dinner meal.
- Other favourite ways of preparing bogobe include cooking it with sour
milk with a cooking melon (lerotse), or in a combination of sour
milk and lerotse. The dish is known as tophi by the Kalanga
Dikgobe / Lehata (mixed beans)
The dish is a mixture of beans cooked with maize or sorghum or samp
(processed maize). Other ingredients are salt, a bit of fat or oil. It
can be taken with fresh milk or meat dishes.
The traditional favourite vegetables are cooked and dried bean leaves
and two wild vegetables known as rothwe and thepe. Because
the three vegetables are only found during the rainy season, they are
collected, cooked, salted, dried and stored for use during the dry season.
Other traditional delicacies are delele, another wild vegetable,
and pumpkin leaves.
There are various ways of preparing the dried vegetables but the most
common are to add cooking oil, tomatoes, onions, ground peanuts, hot pepper
or other spices to the soaked and boiled vegetable.
Other vegetables such as spinach, cabbage etc are prepared as side dishes
for the main bogobe (porridge) dish.
Although bread-flour is not part of the staple diet, it has been imported
and used in Botswana for a very long time. There are therefore various
bread recipes that Botswana can claim as part of its national dishes.
The basic ingredients for bread dishes are bread flour, baking powder
or yeast, salt, and sometimes sugar.
The most common bread dishes are matemekwane (dumplings), mmasekuku
(firewood cooked), diphaphatha (flat cakes), and magwinya
(fat cakes). In each case, bread flour is prepared into a dough which
is divided up into sizeable cake portions which are then cooked. Each
dish will take a different name, like those above, depending on the style
of cooking, such as boiling with meat, or in hot oil, baking in charcoal
or firewood, and the shape of the cakes.
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