Food is one of the most exciting ways to learn about a new culture, and living in Botswana has given me the chance to taste dishes I never imagined trying before. Tswana foods are hearty, comforting, and deeply connected to the land and traditions of the people who prepare them. From slow-cooked meats to simple, nourishing staples, every dish tells a story about community, agriculture, and daily life. In this field note, I share one of my favorite local meals, how it’s prepared, and why these foods are so meaningful in Botswana.
One of my favorite foods here is oxtail, which is, you guessed it, the tail of an ox! I know that part of the animal doesn’t sound too appetizing, but oxtail is a delicacy in Botswana and around the world!
It is typically served with maize meal porridge (pap), and vegetables such as leafy greens (morogo), a spicy vegetable mixture with beans (chakalaka) (say that three times fast), or rice.
Maize meal porridge is also a staple eaten here. It’s a starch and full of carbohydrates, and is typically enriched with vitamins.
