A large amount of of beef is produced in Botswana. Lamb,
mutton, free-range chicken and a large selection of venison – including
crocodile – are plentiful. While Gaberone has a wide variety of
restaurants featuring most of the prominent cuisine varieties of the
world, some of the more traditional restaurants are said to serve some
of the best oxtail in the world.
For the more adventurous, serobe is the gastronomic equivalent to bungee jumping. The intestines
and some inside parts of goat or sheep are cooked until tender — sometimes even the trotters are included.
The more faint
hearted can always try seswaa. Also known as chotlho in certain
regions, seswaa is a very popular traditional meat dish made for
special occasions. Traditionally cooked in a black three-legged cast
iron pot and simmered for hours until soft, goat meat is prepared with
nothing more than salt and water. It is often eaten with bogobe
(porridge) made by putting sorghum, maize or millet flour into boiling
water stirred into a paste.
With an inappropriate American name, the locally mass-produced St.
Louis Lager is very popular and of good quality. Traditional beers
called khadi or bojalwa tastes like bitter apple cider. Beware: It
carries a strong punch and a hangover is guaranteed. Good South African
wines are available in most restaurants and shops.
Tap water in most urban areas is chemically treated and safe to drink, but bottled mineral water is widely available.