Leave for Change in Botswana

As most of you already know, I’m a fairly strict vegetarian. One of the more common questions leading-up to the trip was what I would eat while I was here (and I was concerned about it as well).

The Batswana have a very meat centric diet. Beef and mutton make-up a considerable part of their export revenue (and lambs, cows and chicken are absolutely everywhere here — very free range!) so it stands to reason that they figure prominently in the local diet (as does fish). Similarly to anywhere else in the world, small townsfolk find the lack of meat in any meal bizarre and there have been a few interesting exchanges at the local deli counter.

However, I’ve managed to make it this long without any hunger pains. I also haven’t resorted to eating meat (as some of you kindly suggested.. thanks, but no thanks) so here’s a brief breakdown of what I’ve been eating. I’ve included recipes where I can find them.

Two of the main crops in Botswana are sorghum and maize. Other grains like rice are imported and a considerable amount of fruit and vegetables are imported (the country is mostly desert). Sorghum and maize is often prepared as a base to most meals (recipes below) and then relishes and soup (their word for sauce) are added for flavour. (Source on wikipedia)

Bogobe

Motogo-wa-ting is normally consumed with meat and vegetables in the morning or in the evening. Mosokwana is generally eaten at lunch with meat and vegetables. Bogobe with medium to coarse texture is preferred. Dark colour of the product resulting from grain pigments is not acceptable.

Ingredients

• Sorghum
• Water

Steps
For fermented Bogobe (motogo-wa-ting or ting):

1. Mix starter with dry sorghum meal.
2. Add 250 to 300 ml lukewarm water and stir to make a slurry.
3. Cover and allow to ferment for 24 hours.
4. Boil 1.500 ml water.
5. Add fermented meal to the boiling water. Stir frequently.
6. Cook for 12 to 15 minutes.

For non-fermented Bogobe (Mosokwana):

1. Boil about 1 l water.
2. Add about 250 g sorghum meal to boiling water, stirring frequently.
3. Cook for 20 to 30 minutes.

Pap

It is traditionally eaten for breakfast, with milk, butter, and sugar. It can also be eaten at dinner and served with Gravy. I would describe pap being somewhere near polenta and couscous.

Ingredients

• 750 ml (3 cups) water
• 10 ml (2 ts) salt
• 600 g (4 cups) mealie meal maize

Steps

1. Poor the water in a pot.
2. Then pour in the mealie meal to form a cone like pile in the center of the pot. Do not stir the pot yet.
3. Reduce the heat and add some salt
4. Put the lid on pot and let pap simmer for about five minutes, until a skin forms.
5. Once a skin has formed, stir the pap with a fork until it is fine and crumbly.
6. Cover the pot again and let pap simmer for about another 45mins.

Green Mush

Couldn’t find a recipe or name for this dish, but it is my personal favourite here. I’ll just call it Green Mush. It is usually served with Pap.

Ingredients

• A bunch of spinach
• A bunch of rapeseed
• 1 onion, chopped
• 1 green pepper, chopped
• 1/2 cup veggie stock
• 1 tbsp olive oil or margarine
• bbq spices

Steps

1. Cut up the onion and green pepper and toss it in a large pot with olive oil. Cook them for 5 minutes.
2. Cut-up the spinach and rapeseed and toss it in the pot and add the stock.
3. Cook for an additional 5 minutes or until most of the stock is gone.

Groundnut Stew

Found this one online while I was looking around for recipes. I haven’t tried it (there is no fake chicken here) but I’m definitely going to try it when I get home.

Ingredients

• Fake chicken strips
• 1 tbsp vegetable oil
• 1 medium onion, chopped
• 1 green pepper, chopped
• 1 cup water
• 1/2 cup peanut butter
• 1 4oz can tomato paste
• 1 tsp grated fresh ginger root
• 2 tbsp brown sugar
• 1/8 tsp ground red pepper

Steps
First, prepare the peanut sauce:

1. In a bowl, combine the sugar, red pepper, ginger, peanut butter, and tomato paste.
2. Slowly stir in the water, a small amount at a time, until the sauce is smooth. Set aside.

1. Heat the oil in a large pot over medium heat.
2. Add the chopped onion, cooking 5-7 minutes until onion is translucent.
3. Add fake chicken strips and green pepper.
4. Cook until the chicken and the onion are brown and the green pepper is soft.
5. Pour the peanut sauce over the browned chicken, peppers and onions and stir well.
6. Cover the pot and and reduce heat to low. Simmer, covered, for 1 hour, stirring occasionally.

To serve, spoon servings of Groundnut Stew on a bed of white rice.