page_title: Botswana cuisine
hierarchical_section_title: Botswana cuisine
caption_attribution_description: English: The food is a specialty of the Subiya people and is derived from marine plants from the Chobe river Español: La comida de la Subiya se llama Masiko, la comida viene de el "Chobe River" This photo has been taken in the country: Botswana
context_page_description: The cuisine of Botswana is unique but also shares some characteristics with other cuisines of Southern Africa. Examples of Setswana food include pap, samp, vetkoek, bogobe and mopane worms. A food unique to Botswana is seswaa, salted mashed-up meat. Watermelons are believed to have originated in Botswana.The other foods include morogo wa dinawa, madila and dikgobe. It makes Batswana proud to have their own meal. Most of the relish they get locally. Batswana also make home made refreshing drinks using water melon, Morula and ginger powder. At weddings, sorghum meal is usually cooked mixed with dmelon and this mixture is called Bogobe jwa lerotse. Usually the melon is pre prepared with sour milk and stored to be used whenever needed. Batswana are also good in food preservation. Among others they preserve meat by cutting it into small lengths like strings then dry it. They also fetch bean leaves, cook and dry them. It is also common among Batswana to make Mageu from leftover porridge or pap. Some tribes also preserve not very bad or rotten meat by drying it to be used as relish for a long time.
  Batswana value their food from time immemorial. They consider it as part of their culture.
context_section_description: The cuisine of Botswana is unique but also shares some characteristics with other cuisines of Southern Africa. Examples of Setswana food include pap, samp, vetkoek, bogobe and mopane worms. A food unique to Botswana is seswaa, salted mashed-up meat. Watermelons are believed to have originated in Botswana.The other foods include morogo wa dinawa, madila and dikgobe. It makes Batswana proud to have their own meal. Most of the relish they get locally. Batswana also make home made refreshing drinks using water melon, Morula and ginger powder. At weddings, sorghum meal is usually cooked mixed with dmelon and this mixture is called Bogobe jwa lerotse. Usually the melon is pre prepared with sour milk and stored to be used whenever needed. Batswana are also good in food preservation. Among others they preserve meat by cutting it into small lengths like strings then dry it. They also fetch  bean leaves, cook and dry them. It is also common among Batswana to make  Mageu from leftover porridge or pap. Some tribes also preserve not very bad or rotten meat by drying it to be used as relish for a long time.
  Batswana value their food from time immemorial. They consider it as part of their culture.
caption: Seswaa and Bogobe
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