Like most African countries, Botswana bases its cuisine on meat and maize. Most Batswana eat their main meal at lunchtime.
Goat is a particularly popular meat, but it also has a tradition of serving up excellent locally reared beef, once the main income source before diamonds became the country’s major commodity. Offal, especially oxtail, was once a dish saved for special occasions but is not eaten frequently in the country’s urban centers. You might be surprised to find freshwater fish features in the local fare served on your Botswana safaris.
Due to the variety grown in the country, pulses are prevalent in Botswana’s cuisine, including cowpeas, ditloo (bambara groundnut), peanuts and letlhodi (China beans).
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What to eat in Botswana
During one of our Botswana tours, there are some interesting traditional foods you might wish to try:
- Seswaa: the national dish, a meat stew that is served over thick polenta (pap) and often served with leafy greens known as Morogo
- Bogobe: a sorghum porridge, typically eaten for breakfast but also served with meat and vegetables at dinnertime.
- Vetkoek: an unsweetened donut, usually filled with mince.
- Marula: an aromatic and juicy fruit is used in all sorts of sweets, jams and even alcoholic beverages. You might often find the odd elephant wobbling around a marula tree in southern Africa, as the fermented fruit even makes pachyderms tipsy!
- Only for the most adventurous traveler! Mopane worms, a multi-colored caterpillar high in protein and fat, are a traditional food in the country.
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