Food In Botswana: What Are They And Where To Eat?

Botswana, a country where 70% of the land is desert, has more than 20 different traditional foods. These dishes show how clever people are at using what they have.

The people who make food in Botswana Africa use things that grow in the dry land, like tough grains and wild plants. Also, it includes meat from farm animals and sometimes wild animals. As we look at what people eat here, we’ll see how food brings folks together and keeps old traditions alive.

To give you an idea, here’s a table of the most common foods in Botswana, Africa.

What’s it Called?	What Kind of Food is It?	What’s Special About It?
Seswaa	Main Dish	National dish; slow-cooked, shredded meat
Morogo	Side Dish	Like spinach; healthy veggie dish
Bogobe	Staple	Thick porridge; eat it every day
Dikgobe	Main Dish	Hearty mix of beans and grains
Mophane Worms	Snack/Protein	Crunchy caterpillars; packed with protein
Vetkoek	Snack/Street Food	Fried dough; often filled with tasty stuff
Phaphatha	Bread	Flatbread that goes with everything
Matemekwane	Side Dish	Dumplings for soaking up stew
Fat Cakes (Magwinya)	Street Food	Deep-fried dough balls
Grilled Meat Skewers	Street Food	Seasoned meat on a stick
Roasted Mealies	Snack/Street Food	Grilled corn on the cob
Pap	Staple	Thick maize porridge
Chakalaka	Side Dish	Spicy veggie mix
Lerotse	Fruit	Special melon used in some dishes
Ting	Beverage	Tangy fermented sorghum drink

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The Story Behind Botswana Cuisine

Botswana’s food is special because of where it’s located. As you may know, Botswana in Africa is a country that is mostly covered by the Kalahari Desert, which means people had to be smart about what they ate. They used what they could find in the wild and grew crops that could handle the hot, dry weather.

Long ago, before the 1800s, the San people (also called Africa Bushmen) lived in Botswana. They were hunters and gatherers. They ate wild animals like antelope and warthogs, and found fruits and roots to eat too.

When farmers came later, they started growing crops like sorghum and millet. These grains are still super important in Botswana’s food today.

In the late 1800s, Europeans came to Botswana. They brought new foods like maize (corn) and bread. This changed how people in Botswana ate.

Now, Botswana’s food is a mix of old and new ideas. That’s why some people call it “Rainbow’s Gastronomy” because it’s full of different colors and flavors!

Must-Try Traditional Foods in Botswana

When you visit Botswana, there are some foods you just have to try. These dishes are what people in Botswana eat all the time, and they’re a big part of the country’s culture. Let’s look at some of the most popular ones!

Seswaa: The National Dish of Botswana Everyone Loves

Seswaa is the number one dish in Botswana and it’s so important that it’s called the national dish. Seswaa is also known as loswao among the Bangwaketse and chotlho among the Bakgatla.

To make seswaa, cooks use beef, goat, or sometimes sheep meat. They cut the meat into big chunks and put it in a special pot called a potjie. This pot has three legs and sits over a fire.

The meat for seswaa cooks for a long time, usually 2-3 hours, with just water and salt. When it’s super soft, they take it out and pound it with a wooden spoon until it falls apart into small pieces.

People make seswaa for important events like weddings, funerals, and even on Independence Day, which is on September 30th every year. When families and friends get together to make seswaa, it’s a time to talk, laugh, and spend time together.

You usually eat seswaa with a thick porridge called pap (we’ll talk about that later!) and some cooked greens. It’s simple but so good. The meat is salty and tender, and it goes perfectly with the plain pap.

Where to Eat Seswaa in Maun

If you’re in Maun, a town in northern Botswana, you’ve got to try The Raft Floating Restaurant. It’s right on the Thamalakane River, and you eat your food while floating on the water!

To get there, you need to take a short boat ride from the mainland. Make sure you book ahead because the boat doesn’t run all the time.

At The Raft, a plate of seswaa with pap costs about 80-120 Botswanan Pula (about $4-6 US dollars). They serve seswaa as part of their buffet, so you can try lots of other foods too. The view of the river while you eat makes the seswaa taste even better!

Best Seswaa in Francistown

In Francistown, which is in eastern Botswana, lots of locals go to The New Mall Food Court for their seswaa fix. It’s right in the middle of town at the corner of Sekeletu and Lentswe Road. You can easily get there by taxi or if you’re driving yourself.

The food court has different stalls selling traditional Botswana food. A plate of seswaa here costs about 50-70 Pula ($2.50-3.50 US dollars), so it’s a bit cheaper than The Raft but it’s a great place to eat if you want to see how everyday people in Botswana enjoy their national dish.

Morogo: The Healthy Greens Botswanans Can’t Get Enough Of

Morogo is called the African spinach, but it’s not just one plant. Morogo can be made from different leafy greens that grow wild in Botswana. People love morogo because it’s tasty and really good for you.

There are a few types of morogo you might try:

• Pumpkin leaves: These are tender and taste a bit like a milder version of spinach.
• Cowpea leaves: They have a stronger flavor and are packed with protein.
• Amaranth leaves: These are super nutritious and can be a bit peppery.

To cook morogo, people in Botswana usually start by washing the leaves well. Then they chop them up and cook them in a pot.

Some African cooks like to add onions and tomatoes for extra flavor. They might also put in a bit of peanut butter, which makes the morogo creamy and even more nutritious.

Morogo is full of good stuff for your body. It has lots of vitamins A and C, which help keep your eyes healthy and your immune system strong. It also has calcium and iron, which are great for your bones and blood.

In the past, some people thought morogo was just food for poor residents. But now, everyone in Botswana knows how healthy and delicious it is. You’ll find it in fancy restaurants and in people’s homes all over the country.

Tasty Morogo in Maun

If you’re in Maun and want to try some really good morogo, head to Marc’s Eatery. It’s on Sir Seretse Khama Road, which is easy to find in the center of town. You can get there by taxi or walk if you’re staying nearby.

At Marc’s, they make morogo with fresh, local greens. A plate with morogo usually costs between 40-60 Pula ($2-3 US dollars).

They often serve it with pap or rice, and maybe some grilled meat if you want. The cooks at Marc’s know how to make the morogo tasty without cooking away all the good vitamins.

Morogo Meals in Francistown

In Francistown, The Copperbelt Restaurant is known for its traditional Botswana food, including great morogo. You can find it at 40A Main Street, right in the middle of town. Any taxi driver will know where it is.

The Copperbelt Restaurant serves morogo in the traditional way, often with seswaa or other meat dishes. A serving of morogo here costs about 30-50 Pula ($1.50-2.50 US dollars).

What makes their morogo special is that they often use a mix of different greens, so you get a variety of flavors and nutrients in one dish.

Bogobe: The Filling Porridge That Starts The Day

Bogobe is a thick porridge that’s a cornerstone of food in Botswana Africa. It’s made from sorghum or millet flour and has been a staple in Botswanan diets for centuries. Bogobe is to Botswana what rice is to China or pasta is to Italy – it’s on almost every table, every day.

To make basic bogobe, you’ll need:

• 2 cups of sorghum or millet flour
• 4 cups of water
• 1/2 teaspoon of salt

Here’s how people in Botswana make it:

1. They boil the water in a big pot.
2. Then they slowly add the flour, stirring all the time so it doesn’t get lumpy.
3. They turn down the heat and keep stirring for about 15-20 minutes until the bogobe is thick and smooth.
4. Some people like to add a little salt for taste.

Bogobe is more than just breakfast food. It’s a big part of Botswana’s culture. When there are big events like weddings or funerals, people always make bogobe.

There are different types of bogobe you can try:

• Plain bogobe: This is the basic kind, often eaten with meat or vegetables.
• Ting: This is when the sorghum is fermented before cooking, giving it a tangy taste.
• Bogobe jwa lerotse: This special version has lerotse melon mixed in, making it sweeter.
• Logala: This is a very thick version, often eaten with the hands.

Bogobe is really good for you. It’s full of fiber, which helps your tummy stay healthy. It also has lots of energy to keep you going all day. Plus, it has vitamins and minerals that are good for your body.

To eat bogobe like a local, use your right hand to scoop up a small amount and form it into a ball. Then, make a small indentation in the ball with your thumb and use it to scoop up stew or vegetables.

Where to Get Bogobe in Maun

If you’re in Maun and want to try some authentic bogobe, go to Tshilli Farmstall Coffee Bar. It’s on Sir Seretse Khama Road, just like Marc’s Eatery. You can easily get there by taxi or on foot if you’re in the town center.

Tshilli Farmstall Coffee Bar has a cozy feel, like eating at someone’s home. A bowl of bogobe here costs about 30-50 Pula ($1.50-2.50 US dollars). They often serve it with milk, which is a popular way to eat it for breakfast. Some people like to add a little sugar too.

Francistown’s Best Bogobe

In Francistown, many Botswanian locals say The Village Restaurant has the best bogobe. You can find it on 1st Avenue, in the heart of the city. It’s a family-friendly place, so you might see lots of kids enjoying their bogobe there.

At The Village Restaurant, a serving of bogobe costs between 40-60 Pula ($2-3 US dollars). What makes their bogobe special is that they offer all the different types – plain, ting, and sometimes even bogobe jwa lerotse if it’s the right season.

Dikgobe: The Hearty Meal That Brings People Together

Dikgobe (izinkobe in Zulu) is a traditional dish that’s a staple of food in Botswana Africa. It’s a hearty mix of beans and sorghum or maize, often served with meat. Dikgobe is comfort food for many Botswanans and is especially popular during the colder months from May to August.

To make dikgobe at home, you’ll need:

• 1 cup sorghum or maize (corn)
• 1 cup beans (usually cowpeas or sugar beans)
• 1 onion, chopped
• 2 tomatoes, chopped
• Salt to taste
• Optional: 500g beef or goat meat

Here’s how to prepare it:

1. Soak the sorghum (or maize) and beans separately overnight
2. Cook the sorghum and beans in separate pots until tender (about 1-2 hours)
3. If using meat, cook it in a separate pot until tender
4. Mix the cooked sorghum and beans together
5. In a pan, sauté the onions and tomatoes
6. Add the sautéed vegetables and cooked meat (if using) to the sorghum and bean mixture
7. Season with salt and simmer for another 15-20 minutes

Dikgobe is often eaten during harvest time (usually April to May in Botswana) when fresh beans and corn are plentiful. It’s also a popular dish for community gatherings and family meals.

Dikgobe is a Botswana dish that is great for your body because it’s packed with protein from the beans and complex carbohydrates from sorghum or maize. These nutrients provide long-lasting energy and help keep you full for hours.

Dikgobe at Maun Market

For a real local experience, head to Maun Market to try dikgobe. The market is on Main Road, right in the center of town. You can walk there or take a quick taxi ride.

At the market, you’ll find vendors selling freshly made dikgobe. A serving usually costs about 20-30 Pula ($1-1.50 US dollars).

Dikgobe is usually served in a bowl or wrapped in paper if you want to take it with you. The market is busiest in the morning, so go early to get the freshest dikgobe.

Trying Dikgobe in Francistown

In Francistown, the best place for authentic dikgobe is the Francistown Market. It’s in the middle of the city, and any local can point you in the right direction.

At Francistown Market, dikgobe costs about the same as in Maun – 20-30 Pula ($1-1.50 US dollars) for a serving.

What’s great about getting dikgobe at the market is that you can see it being made. Look for stalls where there’s a big pot simmering. That’s probably dikgobe! The cooks often add their own special touch, like a bit of chili or some local spices.

Unique Botswana Foods You Might Not Know

While seswaa and bogobe are well-known staples of food in Botswana Africa, there are some unique dishes that might surprise you. These foods reflect Botswana’s resourcefulness and connection to the land. Let’s explore some of these interesting eats.

Mophane Worms: The Crunchy Snack That’s Full of Protein

Okay, I know what you’re thinking – worms? Really? But trust me, mophane worms are a big deal in Botswana. They’re not actually worms, Mophane worms, scientifically known as Gonimbrasia belina, are actually caterpillars of the emperor moth.

These insects are a delicacy in Botswana and a significant part of the food in Botswana Africa. They’re named after the mophane tree (Colophospermum mopane) where they’re commonly found.

You can find these  mophane trees all over Botswana, especially in the northern and eastern parts of the country. The worms come out in huge numbers after the first rains, usually in November or December.

Here’s how people in Botswana prepare mophane worms:

1. First, they squeeze out the green guts (I know, it sounds gross, but it’s important!).
2. Then they boil the worms in salted water.
3. After that, they dry them in the sun.
4. Once they’re dry, they can be eaten as a snack or cooked again in stews.

Mophane worms are really good for you. They have more protein than beef – about 60% of their weight is protein! They also have lots of iron and calcium. Many people in Botswana say eating mophane worms helps them stay strong and healthy.

They’re also sustainable. Harvesting mophane worms doesn’t harm the environment if done responsibly, and it provides income for many rural families. In fact, the mophane worm industry in Botswana is worth about 8 million Botswanan Pula (about $600,000 USD) annually.

As for taste, mophane worms have a chewy texture and a somewhat nutty flavor. When fried, they become crunchy, similar to crispy bacon bits.

Mophane Worms in Maun

If you’re brave enough to try mophane worms in Maun, go to The Old Bridge Backpackers. It’s located along the Thamalakane River, and you can get there by taxi or car.

The place has a relaxed vibe and is popular with both tourists and locals. At The Old Bridge Backpackers, a serving of mophane worms costs about 30-50 Pula ($1.50-2.50 US dollars).

Where to Find Mophane Worms in Francistown

In Francistown, the best place to get mophane worms is at the Francistown Market. At the market, you can buy mophane worms in different forms. Dried worms cost about 20-30 Pula ($1-1.50 US dollars) for a small bag.

Some vendors also sell cooked mophane worms, often fried with onions and tomatoes. These might cost a bit more, around 30-40 Pula ($1.50-2 US dollars) for a serving.

When you’re at the market, look for worms that are dry and don’t have any mold. If you’re buying cooked worms, make sure they’re served hot and fresh.

Vetkoek: The Fried Bread That’s Perfect for Snacking

Vetkoek (pronounced “fet-cook”) is a popular street food in Botswana, although it originated in South Africa. The name comes from Afrikaans and literally means “fat cake.” It’s a significant part of the food in Botswana Africa, especially in urban areas.

Here’s a simple recipe to make vetkoek at home:

Ingredients:

• 4 cups all-purpose flour
• 2 teaspoons instant yeast
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 1/2 cups warm water
• Oil for deep frying

Instructions:

1. Mix the dry ingredients in a large bowl.
2. Add water gradually, mixing to form a soft dough.
3. Knead the dough for about 10 minutes until smooth and elastic.
4. Cover and let rise for 30 minutes to an hour.
5. Heat oil in a deep pot to 180°C (350°F).
6. Pinch off pieces of dough, shape into balls, and flatten slightly.
7. Fry in hot oil until golden brown on both sides (about 2-3 minutes per side).
8. Drain on paper towels.

Botswanans love vetkoek because it’s filling, affordable, and can be eaten on the go. It’s especially popular for breakfast or as an afternoon snack. But I have to be honest with you – vetkoek isn’t the healthiest food. It’s deep-fried, which means it’s high in fat and calories.

Vetkoek Spots in Maun

In Maun, you can get some great vetkoek at The Wax Apple Cafe. It’s right in the center of town, so it’s easy to find. A serving of vetkoek here costs about 15-30 Pula (that’s $0.75-1.50 US dollars). They often fill their vetkoek with spicy minced meat, which is really popular.

Francistown’s Vetkoek Scene

If you’re in Francistown, head to The Copperbelt Restaurant for your vetkoek fix. You’ll find it at 40A Main Street. Here, vetkoek costs about the same as in Maun, 15-30 Pula. They serve their vetkoek with different fillings so that you can try a few varieties.

Phaphatha: The Flatbread That Goes With Everything

Phaphatha, also known as diphaphatha (plural), is a traditional flatbread that’s an essential part of food in Botswana Africa. It’s similar to Indian naan or Greek pita but with its own unique Botswanan twist.

To make phaphatha at home, you’ll need:

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup warm milk or water
• 2 tablespoons oil

Here’s how to prepare it:

1. Mix the dry ingredients in a bowl.
2. Add the milk (or water) and oil, mixing to form a soft dough.
3. Knead the dough for about 5 minutes until smooth.
4. Cover and let rest for 15-30 minutes.
5. Divide the dough into 8-10 pieces and roll each into a circle about 1/2 inch thick.
6. Heat a dry frying pan or griddle over medium heat.
7. Cook each flatbread for about 2-3 minutes on each side until golden brown spots appear.

Phaphatha is a staple in many Botswanan households. It’s often made fresh for dinner and any leftovers are toasted for breakfast the next day. The bread’s popularity comes from its simplicity, affordability, and ability to complement almost any dish.

Phaphatha in Maun

In Maun, you can try good phaphatha at The Old Bridge Backpackers. It’s the same place I mentioned for mophane worms. A serving of phaphatha here costs about 30-50 Pula ($1.50-2.50 US dollars). They often serve it with a tasty stew.

Francistown’s Phaphatha Places

In Francistown, The Village Restaurant on 1st Avenue is known for its phaphatha. It costs about the same as in Maun, 30-50 Pula. They make their phaphatha fresh, so it’s always warm when you get it.

Matemekwane: The Dumplings That Soak Up Flavor

Matemekwane (matemekwane a borai or matemekwane a go kgetha) are traditional Botswanan dumplings that play a significant role in the food in Botswana Africa. These simple yet delicious dumplings are often served with stews and soups, soaking up the flavors of the dish they accompany.

They’re simple to make, just flour and water mixed into a dough and then boiled. But don’t let that simplicity fool you – matemekwane are a big part of the food culture in Botswana.

Here’s a basic recipe for matemekwane:

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup water

Instructions:

1. Mix the flour and salt in a bowl.
2. Gradually add water, mixing to form a stiff dough.
3. Knead the dough for a few minutes until smooth.
4. Pinch off small pieces of dough and roll into balls about the size of a golf ball.
5. Drop the dough balls into a simmering stew or boiling water.
6. Cook for about 15-20 minutes until the dumplings float to the surface and are cooked through.

Matemekwane became a favorite in Botswana due to their simplicity and ability to make a small amount of stew go further. During lean times, these dumplings helped to stretch meals and fill hungry bellies.

Matemekwane in Maun

If you want to try matemekwane in Maun, go to The Greenhouse Restaurant on 7th Avenue. A serving costs about 50-80 Pula ($2.50-4 US dollars). They often serve matemekwane with a meat stew.

Francistown’s Matemekwane Options

In Francistown, you can get good matemekwane at The Copperbelt Restaurant (yes, the same place that does good vetkoek!). Here, matemekwane costs about 40-60 Pula ($2-3 US dollars). They usually serve it with a variety of side dishes.

Popular Street Foods You Can’t Miss in Botswana

Street food in Botswana is tasty and cheap, but you need to be careful. A 2023 report said that street food can be risky because it’s not always prepared in the cleanest way.

Here’s what you can typically find at street food stalls in Botswana:

Street Food Item	Description	Price in BWP	Price in USD
Fat cakes (Magwinya)	Deep-fried dough balls, similar to doughnuts but not sweet	1-2 each	$0.08-0.17 each
Grilled meat skewers	Often beef or chicken, seasoned with local spices	5-10 each	$0.42-0.84 each
Roasted mealies	Corn on the cob, popular during harvest season	3-5 per cob	$0.25-0.42 per cob
Pap with chakalaka	Small portion of pap with spicy vegetable relish	10-15	$0.84-1.26
Ginger beer	Non-alcoholic, homemade beverage popular in Africa	5-7 per cup	$0.42-0.59 per cup

To stay safe, look for stalls that are busy and where you can see the food being cooked. Avoid anything that looks like it’s been sitting out for a long time. And if you have a sensitive stomach, you might want to stick to food from restaurants instead.

Drinks to Try With Your Botswana Dishes

No exploration of food in Botswana Africa would be complete without mentioning the traditional drinks that accompany meals. From homemade beers to refreshing non-alcoholic options, Botswana offers a variety of beverages to quench your thirst.

Local Beers and Spirits in Botswana

When it comes to local beers and spirits in Botswana, you’ll find a mix of traditional and modern options. Bojalwa, also known as Chibuku, is a traditional sorghum beer that’s been part of Botswanan culture for generations.

Bojalwa has a unique thick, porridge-like consistency and a slightly sour taste that might surprise first-time drinkers. With an alcohol content of 3-4%, it’s relatively mild.

You can find Bojalwa in local bars and shebeens (informal drinking establishments) for about 10-15 BWP ($0.84-1.26 USD) for a 1-liter carton. The brewing process involves malting and mashing sorghum, then fermenting it for 2-3 days.

Botswana’s Stronger Alcohols

For those seeking a stronger drink, there’s Khadi, a potent homemade spirit. Khadi is distilled from various ingredients like fruits, sugar, and yeast, resulting in a high alcohol content that often exceeds 20%.

Khadi is primarily made and consumed in rural areas and is usually cheaper than commercial spirits. However, it’s important to be cautious with Khadi as its production isn’t regulated, which can lead to inconsistent quality and strength.

Popular Commercial Beers in Botswana

If you prefer more familiar tastes, you might enjoy some of the commercial beers popular in Botswana. St Louis is a well-liked lager brewed right in Botswana. You’ll also find Castle Lite, a South African beer that’s widely available throughout the country.

Another option is Windhoek, a lager from neighboring Namibia that has found its way onto many Botswanan beer menus. These beers offer a taste of the wider Southern African brewing tradition and are readily available in restaurants, bars, and shops across Botswana.

Staying Healthy While Eating in Botswana

While enjoying the delicious food in Botswana Africa, it’s important to stay mindful of health and safety. Here are some tips to help you eat well and stay healthy during your visit.

Drinking Water Tips

According to a study in the Journal of Health, Population and Nutrition, a lot of river water in Botswana isn’t safe to drink. The study found that all the river water samples they tested had harmful bacteria.

As of 2023, about 77% of people in Botswana have access to clean water, but that means 23% don’t. So, it’s best to stick to bottled water, especially in rural areas. If you can’t get bottled water, boil your water for at least one minute before drinking it.

Food Safety When Eating Out

When you’re eating out, especially at street food stalls, be careful. Choose places that look clean and where you can see the food being cooked. Avoid raw or undercooked meat and seafood, as these can make you sick.

A study done in Botswana found that a lot of food-related illnesses come from food not being handled properly. So, it’s better to be safe than sorry.

Eating in Botswana with Food Allergies

If you have food allergies, be extra careful in Botswana. A 2023 report said that in rural areas, people might not know much about food allergies. Many places don’t label their ingredients clearly.

Always ask about ingredients when you’re eating out. Learn how to say what you’re allergic to in Setswana (the local language) if you can. For example, “Ke na le bothata jwa dijo tse di nang le matokomane” means “I am allergic to peanuts.”

Wrapping Up Our Botswana Food Journey

Botswana’s food is tasty and tells you a lot about the country’s history and culture. From seswaa to mophane worms, there’s so much to try. Just remember to be careful about food safety, especially with street food and water.

Eating local food is one of the best ways to really get to know a place. So when you’re in Botswana, be brave and try new things.

If you’re planning a trip to South Africa, you’ll want to make the most of your time there. For a comprehensive overview of what to see and do, check out our South Africa itinerary that covers all the must-visit spots and hidden gems.