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 available.
This dish is native to Botswana made of beef, goat or lamb meat. The fatty meat is generally boiled until tender in any pot, with “just enough salt,” and shredded or pounded. It is often served with pap (maize meal) or sorghum meal porridge.
MOROGO WA DINWA (Bean Leaf Stew)
the leaves of the common cow pea (setswana bean) are used fresh as a leafy green. They are also parboiled, squeezed dry and then dried in the sun for later use. Because this vegetable is only found during the rainy season, it is collected, cooked, salted, dried and stored for use during the dry season.
BOGOBE BA MABELE
It is made by pouring sorghum or millet flour into boiling water and cooking it till it becomes a soft paste. Sometimes this dish is eaten without milk and sugar with meat and vegetables for dinner.
Tripe (mogodu) is a classic Botswana delicacy made from goats, sheep or cow lungs and intestines defiantly to be tried with soft boiled sorghum sorghum.
When the caterpillar has been picked, it is pinched at the tail end to rupture the innards. The picker then squeezes it like a tube of toothpaste or lengthways like a concertina, and whips it to expel the slimy, green contents of the gut. The mopane caterpillar is then either cooked in a stew or dried for use at a later date.
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. Raw meat, such as beef or game meats like ostrich, cut into strips, cured and dried. The segwapa snack goes very well with alcoholic drinks.
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.
Pieces of dough, either cooked alone or wrapped around a filling. Flour or bread based, and may include meat, fish, vegetables, or sweets. They may be cooked by boiling, steaming or simmering. They can also be cooked within the same pot with meat to flavor them.
read flour is prepared into a dough which is divided up into sizeable cake portions which are then fried. They can be served with tea, meat or eaten alone.
BOGOBE BA LEROTSE
Bogobe jwa lerotse has a wonderfully subtle flavour given to it by the lerotse melon. Sorghum, maize or millet flour is added into boiling water, stirring into a soft paste, then cooking it slowly eventually adding cooking melon (lerotse) or sour milk to the boiling mixture.
Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of cattle, skinned and cut into short lengths and slow-cooked as a traditional stock base for a soup.
A type of bread made with flour, water and salt then thoroughly rolled into flattened dough. This type of bread is normally left unleavened and made without yeast.