Botswana has some of the best cuisines in the world. They may not be as sophisticated, but they are made special and unique by their simplicity. Their recipes are not complicated, which creates more room for creativity and experimentation with ingredients.
Below are some of Botswana traditional foods;
Serobe is generally made up of intestines. Mostly cow, goat, or sheep are used, but even game like buffalo, duiker, springbok intestines can be used. In short, ruminants intestines are used to make serobe. When making serobe, the intestines are cut into pieces then cook all together in the same pot. After it’s cooked, when tender, the intestines are cut further into smallest pieces using a pair of scissors. Serobe can be served with sorghum porridge, pap, and different bread dishes.
Matlebekwane is one of meals which were mostly enjoyed in the yesteryears. The meal is not often prepared but it is one of the best. Simply put, matlebekwane is dumblings cooked in the same pot with meat. First and foremost, meat (beef, goat, mutton or chicken) is sliced nicely and put in a pot to cook. When the meat is almost tender, the bread is placed in the same pot to cook. The dish is normally served, and enjoyed on its own or with salads.
Koko Ya Setswana
This is one of the most traditional Botswana dishes. Dikgobe is prepared by mixing beans with either corn, samp, or wheat grains. The bean mixture is cooked over low heat. This dish is best cooked outdoor with a three-legged pot on an open fire. Dikgobe can be served and enjoyed on alone or with meat.