Cuisine in Botswana

Signature dishes

Seswaa

A salted stew of beef simmered for a long time and shredded. Served with pap.

Region: Nationwide
Main ingredients: Beef, Salt, Water

Pap (Papé/Bogobe)

A staple food made from coarsely ground cornmeal. Eaten with stew or vegetables.

Region: Nationwide
Main ingredients: Cornmeal, Water

Morogo

A side dish of boiled greens similar to Japanese ohitashi.

Region: Rural Areas
Main ingredients: Spinach-like greens, Tomato, Salt

Mopane Worms

A high-protein dish of dried mopane worms stewed in tomato sauce.

Region: North
Main ingredients: Mopane Worms, Tomato, Onion

Madila

A sour beverage or sauce made from fermented milk.

Region: Central District
Main ingredients: Milk, Fermentation Culture

Beef Biltong

Beef jerky seasoned with spices and dried.

Region: Nationwide
Main ingredients: Beef, Salt, Vinegar, Spices

Ting

A traditional drink with a sour taste made by fermenting sorghum porridge.

Region: South
Main ingredients: Sorghum, Water

Seswaa with Goat

A stew of goat meat and vegetables.

Region: Kalahari District
Main ingredients: Goat Meat, Tomato, Carrot, Onion

Bogobe (Sorghum Porridge)

A porridge staple made from sorghum flour. Combined with meat or bean stew.

Region: Rural Areas
Main ingredients: Sorghum Flour, Water

Dikgobe

A snack combining corn and beans.

Region: School Cafeterias
Main ingredients: Corn, Cowpeas, Salt