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⁾