Serobe

The cuisine of Botswana is unique but shares some characteristics with other cuisines of Southern Africa. Examples of Setswana food include pap, samp, vetkoek, bogobe and mophane worms. A food unique to Botswana is seswaa, salted mashed-up meat. Watermelons are believed to have originated in Botswana. Other foods include morogo wa dinawa, madila and dikgobe. Batswana procure beef, goat meat, sheep, tswana chicken, Mophane worms and fish locally. Batswana also make home-made refreshing drinks using watermelon, marula and ginger powder. At weddings, sorghum meal is usually cooked and mixed with melon 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 at food preservation. Among other methods, they preserve meat by cutting it into small lengths like strings, then dry it. When meat is like this, it is called digwapa. They also cook and dry bean leaves. It is also common among Batswana to make mageu from leftover porridge or pap. Some tribes also preserve spoiling or rotten meat by drying it to be used as relish for a long time. This type of meat is called mokungwana. Other foods prepared during weddings are samp mixed with beans or cooked without beans and eaten with pounded meat called seswaa.

Source: Wikipedia