A FOOD TRADITION
Botswana Cuisine
A Setswana-centered cooking tradition built around sorghum, maize, beans, leafy greens, beef, goat, offal, and seasonal wild foods.
Dishes linked to this cuisine
1–12 of 15
Bogobe
Bogobe is a Botswana staple porridge made by cooking grain flour with water until thick and smooth.
Bogobe jwa Lerotse
A traditional Botswana porridge made by cooking sorghum meal with lerotse melon pulp, producing a thick, mildly sweet preparation.
Dikgobe
Dikgobe is a hearty Botswana staple of simmered beans with sorghum or maize grains, typically seasoned simply and served hot.
Diphaphatha
Diphaphatha is a Botswana flatbread made from wheat flour and water, seasoned with salt, and cooked on a hot pan.
Kgodu
A traditional Botswana preparation of pumpkin and beans cooked together into a savory, soft stew-like dish.
Leleme la Kgomo
Leleme la Kgomo is a Botswana dish of cow tongue boiled or stewed until tender, often with onion, salt, and water.
Magwinya
Magwinya are Botswana deep-fried, yeast-raised dough balls made from wheat flour, water, sugar, and salt.
Matemekwane
Matemekwane are Botswana steamed dumplings traditionally prepared from sorghum flour, water, and salt.
Mokoto
Mokoto is a Botswana stew of cow feet slowly cooked until tender, commonly with onion, salt, and water.
Morogo
Morogo is a Southern African dish of cooked leafy greens, usually softened with onion and sometimes tomato or cooking oil.
Phane
Phane is a Botswana dish of prepared mopane worms cooked with onion and tomato, often enriched with oil and served hot.
Samp and Beans
Samp and beans is a Southern African dish of tender cracked maize kernels cooked with dried beans; it is documented as a food consumed in Namibia as well as in neighboring countries.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.