Botswana

Cattle country: pounded seswaa beef with sorghum porridge, wild mopane worms, samp and beans, and thick sour milk. That is the short version of what Botswana cooks. Look for Seswaa (beef boiled until falling apart, pounded and salted; national dish), Mopane worms (dried mopane caterpillars eaten crisp or stewed) and Khadi (country brew of wild grewia berries fermented with sugar, sharp and cloudy). Beef boiled with salt and pounded in a wooden mortar until it shreds; men cook it at weddings and funerals, and it is Botswana’s national dish. This atlas has 24 Botswana dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.