Botswana Food and Drink

Most of Botswana’s safari lodges and camps serve excellent international-style cuisine that incorporates local influences such as game meats or traditional maize or sorghum-based Botswanan staples.

Good restaurants and bars can be found in most major towns and cities, often in the hotels. In rural villages and less developed areas food is generally more basic, usually consisting of a stiff maize-based porridge (pap) with some form of stew. Goat, beef, chicken and river fish are all common sources of protein for locals.

There are plenty of locally grown vegetables and fruits available at local markets, including the interesting marula fruit and tasty local wild spinach. Watermelons are also believed to have originated in Botswana.

Specialities

Pap: A stiff, maize porridge, the main local staple.
Seswaa: Botswana’s national dish, a meat stew made with onions and peppers and served with pap.
Kalahari truffles: A desert species of mushroom with a rich earthy flavour.
Mopane worms: Large, protein-rich grubs, boiled, grilled or deep-fried and served as a side or snack.
Morogo: Wild spinach, often served as a side with pap and stews.
Vetkoek: A deep-fried dough ball similar to a savoury doughnut, often served with curried mince.
Serobe: Goat, sheep or cow intestines cooked until soft; trotters are sometimes also included.
Biltong: Seasoned and dried beef or game meat.
Dikgobe: A stodgy mixture of beans and maize or sorghum.
Bojalwa: An opaque, sorghum-based beer.

Tipping

A discretionary 5 to 10%. In many places, a service charge is automatically added. It is customary to tip the game guide and lodge staff while on safari.

Drinking age

18.

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