A FOOD TRADITION

Okavango Cuisine

Okavango cuisine refers to the interwoven foodways of communities living around the Okavango wetlands and neighboring drylands, including Bayei, Hambukushu, Basarwa and other local populations. River fish, sorghum, millet, maize, beans, wild fruits, leafy plants and seasonal melons are important ingredients, with food shaped by fishing, floodplain agriculture, gathering and livestock keeping. Characteristic methods include grilling or stewing fish, pounding grain into bogobe, drying fish and plants for storage, and preparing sour or fermented accompaniments. Representative examples include freshwater fish stews, dried or grilled river fish, and bogobe jwa lerotse. This is a shared regional tradition rather than an exclusive ethnic cuisine.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.