Joanna James
Known as the ‘Rainbow’s Gastronomy,’ Botswana’s food scene is one of the African nation’s biggest draws. The next time you’re here, consider cruising through its cuisine which is rich and aromatic.
Spelling the word ‘traditional’ with a capital T, Dikgobe is treated as a main dish as well as a side that will also attract those who fancy more of a veggie-based diet during their time in Botswana. Made with beans, peas, corn and lamb and often accompanied by a savoury sauce, this dish is cooked over low heat. Additionally, it isn’t uncommon to find locals consuming helpings of Dikgobe along with samp, sorghum or the popular maize meal.
Known as Botswana’s national dish, Seswaa is fundamentally a meat dish where you can be seen eating goat, chicken, lamb or beef as the chief ingredient. The trick to nailing this dish boils down to the time it takes for it to be cooked. Thus, it is common to find even restaurants at hotels in Botswana such as those by popular hospitality brands like Avani Hotels & Resorts investing plenty of time when it comes to mastering this slow-cooked treat that will make your mouth water no sooner it reaches your table. Boiled in a 3-legged cast iron pot with pepper, salt and onions, Seswaa can be eaten in different ways. First, the dish can be consumed with sorghum meal porridge, rice, beans, or maize meal as well as a filling to go with your favourite type of bread or sandwich.
Resembling a similar approach to preparing dumplings, Matemekwane is a local bread-based dish that is made out of either corn flour or corn starch. Although the nation does not produce its own bread, Matemekwane has risen to fame as an integral part of the staple diet. These well-seasoned Botswanan dumplings are as authentic as food that you will discover through your journey through the country’s food culture and are made all the more delectable on the back of its filling which comprises meat and vegetables. As you bite in, your tastebuds will be confronted with a crispy exterior that will soon give way to a fluffy interior.
Yet another inclusion to Botswana’s traditional food list, Mogodu is made with tripe which is basically, the stomach lining which is edible of course of pork, lamb or beef. Rated as a popular delicacy not just in Botswana but across the African continent, Mogodu is a ‘must’ before you leave. What’s more? The stew into which the sliced tripe is added features a host of spices ranging from chilli, garlic and ginger and in turn, can be enjoyed with peas or potatoes that will make for quite the complete meal.
Known by different names such as Bambara ground nuts and jumbo beans, Ditloo is categorised as an African legume which is both tasty and nutritious. Elevating its appeal quite considerably is the fact that Ditloo has been passed down from generation to and involves the soaking of the same overnight which carries dual benefits. Namely, you are removing the gas contained in these beans that can cause flatulence and make it easier to cook. The beans are also put to use by grounding them into a fine powder that works well in porridges.
Combined with pap, tomatoes or butter, Morogo is a wild spinach serving that is packed to the rafters with healthy nutrients and goodness. Made with a minimum of 3 dark green leafy vegetables including pumpkin leaves, this speciality offers more of a hint of bitterness than what you would normally associate with other forms of spinach.
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