Botswana Food and Drink
Food in Botswana is hearty, simple, and rooted in traditional cooking methods. Meals often revolve around maize or sorghum-based starches accompanied by stewed meat or vegetables. While Botswana doesn't have a wide international culinary scene outside major towns, visitors will find authentic local flavours and warm hospitality wherever they eat.
In cities like Gaborone and Francistown, there's a growing number of restaurants serving everything from South African-style grills to Indian and Chinese dishes. In safari towns such as Maun and Kasane, many lodges include meals as part of the package, with menus combining local ingredients and international flair.
Visitors with dietary restrictions should inform lodges or guides in advance, especially in remote areas where supplies are limited. Vegetarians may find options somewhat limited in traditional restaurants, but larger establishments and safari camps are generally accommodating.
Specialities
Seswaa: Botswana's national dish—slow-cooked, shredded beef or goat, typically served over pap (maize porridge) or sorghum.
Bogobe: A thick porridge made from sorghum or maize, often eaten with meat stews or sour milk.
Vetkoek: Deep-fried dough balls, often filled with savoury mince or served with jam for a snack or breakfast treat.
Morogo: A traditional dish of wild spinach or leafy greens, usually cooked with onions and tomatoes.
Phane: Mopane worms, a protein-rich delicacy often dried or cooked in tomato sauce—an adventurous option for the curious eater.
Nama ya podi: Grilled goat meat, commonly served at gatherings and roadside stalls.
Dikgobe: A simple, comforting mix of samp (crushed maize kernels) and beans, often eaten on its own or as a side.
St Louis Lager: Botswana's own beer, light and refreshing—perfect for a hot afternoon.
Chibuku: A traditional, opaque sorghum beer, slightly sour and often served in milk-carton-style containers. Popular in rural areas and among locals.
Gemere: A non-alcoholic homemade ginger beer, fizzy and slightly spicy—often served at social events and weddings.
Traditional brews: In villages, homemade alcoholic drinks such as bojalwa jwa Setswana (traditional beer) may be offered on special occasions.
Tipping
Tipping is appreciated but not always expected in Botswana. In restaurants, a 10% tip is customary for good service, especially in urban areas and tourist lodges. Safari guides, trackers, and camp staff often rely on gratuities as part of their income. Many lodges provide tipping guidelines—typically suggesting a daily rate per guest for staff, guides, and support teams.
For taxi drivers, rounding up the fare is sufficient. In markets or informal settings, tipping is not necessary, though small gestures of appreciation are always welcomed.
Drinking age
18.
