Amazing Food

Botswana's local delicacies and dishes are a must-try and superb. Botswana's cuisine is distinct, but it shares some characteristics with other Southern African cuisines. Setswana cuisine includes pap, samp, vetkoek, bogobe, and mophane worms. Seswaa, or salted mashed-up meat, is a Botswana specialty. Botswana is thought to be the birthplace of watermelons. Morogo wa dinawa, madila, and dikgobe are some other dishes. It can be seen as one of the Reasons to Visit Botswana.

It makes Batswana proud to have their own cuisine. The majority of the relish is obtained locally in Batswana. Beef, goat meat, sheep, tswana chicken, Mophane worms, and fish are among them. Batswana also make refreshing drinks at home with water melon, morula, and ginger powder. Typically, the melon is pre-prepared with sour milk and stored for later use.

The Batswana are also skilled at food preservation. They preserve meat, for example, by cutting it into small lengths like strings and drying it. This type of meat is known as digwapa. They also collect, cook, and dry bean leaves. Mageu is also commonly made from leftover porridge or pap by Batswana. Some tribes also dry not-too-bad or rotten meat to be used as relish for a long time. Mokungwana is the name given to this type of meat. Batswana have always valued their food. They consider it as part of their culture just like clothes and language.