Published 5th Jan. 2026
Written by Holly Catton
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When you think of Botswana you might conjure up images of swollen deltas, expansive deserts and bountiful game reserves, but you'll likely be unfamiliar with the country’s cuisine – often referred to as Setswana. While Botswana has amassed global recognition for its immersive safaris, the country is not generally considered for its gastronomical assets. We’re here to change that. Home to one of the oldest cultures in the entire continent (the San), Botswana boasts a rich cultural heritage, and if there’s one thing a long lineage guarantees, it’s a catalogue of tried-and-true recipes. So, read on for our guide to traditional food in Botswana...
It doesn’t get much more traditional than a country’s national dish, and for Botswana, this honorable position has been bestowed upon seswaa. Made from goat, beef, chicken or lamb meat, it is cooked low and slow in a cast iron pot to ensure optimum tenderness. While it’s stewing, onions and peppers are thrown into the mix, but fair warning: any other additions are strictly frowned upon by locals. Once cooked, seswaa is typically served with pap (maize meal), before being ladled into shared bowls and consumed in a leisurely manner. Symbolic of the country’s ethos of togetherness, this delicacy is seen not only as a source of nourishment, but of connection too. Be it at a large celebration, or an intimate family gathering, seswaa is sure to be the centerpiece of any traditional Botswanan meal.
Image by poco_bw / Getty Images
A runner up to seswaa in its claim to the most beloved traditional food in Botswana is dikgobe, a trusty side to a variety of meat dishes. That said, it can also be promoted to center stage and served alongside a glass of milk in honour of a ritualistic pairing. Typically eaten at lunchtime, it has a porridge-like consistency and is made by combining beans, peas and samp (processed maize) before being flavoured with tomato, onion and chili peppers. Since it’s cooked in low quantities of oil and fat, it’s also a wonderfully healthy option. Dikgobe is a symbol of simplicity and unity and holds national prominence because it’s one of only two starches that can be served at funerals.
Nothing beats simple comforts. In the traditional cuisine of Botswana, such pleasures are provided by soft, fluffy dumplings known as matemekwane. These mouth-watering morsels are made by adding water to a mixture of flour, salt and baking powder to form a dough. The dough is then separated and moulded into small balls which are cooked in boiling water until they float. Upon ascension, these spongy spheres can either be served in a stew or sliced open and packed with an array of meat and vegetables. A traditional Botswanan take on your stereotypical dumpling; sampling matemekwane should be a rite of passage for anyone who appreciates sturdy, straightforward cooking.
Image by Pie Aerts
A testament to the resilience of Botswana’s produce, bogobe is a traditional porridge dish made from either sorghum (a drought-resistant grain) or maize (the region's staple crop). A symbol of hospitality and a call to community, it’s a fundamental part of the country’s culinary heritage and has bought people together for generations. To make things better, bogobe also contains Vitamin B, iron and healthy carbohydrates, making it as nourishing as it is delicious. A truly universal delight, it’s even safe to eat for vegetarians and those with gluten intolerances. If that wasn’t enough to get your mouth watering, it should be known that this dish is also a personal favourite of our experts. So, gather your loved ones, pull up a chair, and tuck into a bowl of this hearty Botswanan staple.
It isn’t just the early bird who gets the worm. In Botswana, they’re consumed at all hours of the day. Mopane worms, served in either tomato stew or peanut sauce, are a curious local delicacy. Rich in both calcium and protein, they're widely revered for their succulent flavour and copious health benefits. The lineage of this delicacy can be linked back to Botswana’s landscape. Since mopane worms are native dwellers, they have always been plentiful within the region, which means they have traditionally provided an excellent source of sustenance in the face of a predominantly infertile landscape (70% of the country is covered by the Kalahari Desert). So, if you fancy yourself as an adventurous eater, be sure to add this one to your bucket list.
Is there ever a better way to end a meal (or a list) than with something sweet? We think not. In traditional Botswanan cuisine, such a treat comes in the form of the frequently aliased, magwinya – also known as, vetkoek, fat cakes or lewinya when it’s singular. The comfort food of all comfort foods, these popular pastries are made by deep-frying yeast buns. While they’re paired with a variety of sweet and savoury fillings in the neighbouring nation of South Africa, the people of Botswana operate under the premise that simple is best. You’ll often find magwinya served on their own as a snack, but they can also be enjoyed as a little treat alongside breakfast, the perfect companion to any hot drink. Found at markets, school tuck shops and roadside stands, they’re a crucial component of Botswana's traditional cuisine. Now, is that your stomach rumbling or ours?
Image by poco_bw / Getty Images
Header image by poco_bw / Getty Images
Having spent ample time in beautiful Botswana, our consultants' expertise allows us to tailor each trip to you, whether you’d rather have meerkats scramble over you in the sandy Mkadikgadi Pans or hop on a mountain bike safari in the Mashatu Reserve. We work with incredible guides to ensure you not only see wonderful wildlife but learn about local culture, too. In-country, our Concierges keep things running smoothly, while our trusty team of local partners go the extra mile to make your trip unforgettable. From honeymooners seeking ultimate luxury to multi-generational families needing space, we’ve got your accommodation sorted.
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