A traditional dish made from beef, goat, or lamb, slow-cooked until tender, then pounded and served with pap (a maize porridge) or sorghum porridge. 1)
A type of porridge made from sorghum or millet, often served as a staple alongside meat or vegetable dishes. 2)
Wild spinach or other leafy greens, often sautéed with onions, tomatoes, and occasionally ground peanuts. 3)
A popular fried dough bread, sometimes filled with minced meat or enjoyed plain as a snack or side dish. 4)
A traditional dish made from a mixture of beans and maize, cooked together until tender, often seasoned with salt and sometimes butter. 5)
A dish made from the intestines and other offal of goats, sheep, or cattle, cooked slowly until tender, and seasoned with salt and spices. 6)
Tripe cooked until tender, often served with pap or dumplings, seasoned with simple spices. 7)
Dumplings made from a dough of maize or sorghum flour, sometimes filled with minced meat or vegetables, and steamed or boiled. 8)
Cowpeas cooked with salt and sometimes other spices, served as a side dish or mixed with maize. 9)
A traditional dish made from the water lily tuber, boiled and mashed, often served as a starchy side. 10)
Fermented milk, similar to yogurt, enjoyed on its own or used as a condiment for various dishes. 11)
A dish made from dried and pounded meat, similar to jerky, often rehydrated and cooked in stews or enjoyed as a snack. 12)
A traditional delicacy, these caterpillars are usually dried and then rehydrated, cooked with onions, tomatoes, and spices, or enjoyed as a crunchy snack. 13)
A porridge made from Lerotse melon (wild melon) mixed with maize meal, giving it a unique flavor and texture. 14)
Traditional chicken stew made with locally-raised chicken, often cooked with simple seasonings and served with pap or bogobe. 15)