Welcome to the Celtnet Recipes Botswana Recipes Home Page

Welcome to the Celtnet Recipes section for recipes from the Southern African country of Botswana. Here you will find all the recipes from Botswana on this site all gathered into one place. I have attempted to gather together here as many Botswanan recipes as possible. The current collection represents the largest gathering of Botswanan recipes into one place on the web today. (Just scroll down for the recipes, they follow the brief introduction to Botswana given below.)

Please not that this recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, which attempts to educate the children of Liberian refugees exiled to Senegal, West Africa [this is detailed below]. If you find this and the other recipes on this page informative and/or useful please consider giving a small donation to this cause... thank you!

Your donations keep this site going and they keep me motivated to add more and more content to the site as well.

You can also browse recipes from the following other African Regions:

North Africa West Africa Central Africa East Africa Southern Africa

Botswana and its Cuisine

Botswana, officially: Lefatshe la Botswana; Republic of Botswana Formerly the British protectorate of Bechuanaland, Botswana adopted its new name after becoming independent within the Commonwealth on 30 September 1966. The capital and largest city is Gaborone. It is a mining country (the world's largest diamond producer) with its economy closely tied to that of South Africa. The official language is English, with Tswana accepted as a national language. Botswana counts as one of Africa's most stable countries and is the continent's longest-lived continuous multi-party democracy. The main ethnic groups are: Tswana (or Setswana) 79%, Kalanga 11%, Basarwa 3%, other, including Kgalagadi and white 7%. The main languages include: Setswana 78.2%, Kalanga 7.9%, Sekgalagadi 2.8%, English 2.1% (official), other 8.6%, unspecified 0.4%. The majority of the country is Christina, with religious divisions being: Christian 71.6%, Badimo 6%, other 1.4%, unspecified 0.4%, none 20.6%.

Botswana is dominated by the Kalahari desert and the most important dishes incorporate vegetables and fruit. Bushmeat also forms an important part of the diet, as does fish. In common with neighbouring countries the carbohydrate staple of this country is rice and ugali is also eaten. Lamb and chicken form the meat staples and are cooked in tomato-based stews and served with rice. Okra is often used to thicken these stews. The British influence in the country introduced meat pies that are made with chicken or lamb mixed with raisins and apples. Sweets are also an important components of meals and créme caramel is often served.


stefan and zogo small One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation!

The alphabetical list of recipes from Botswana follows (limited to 100 recipes per page). There are 11 recipes in total:


Page 1 of 1



Botswana Beef
     Origin: Botswana
Botswanan Lamb Pie
     Origin: Botswana
Rice Balls
     Origin: Botswana
Botswanan Cabbage
     Origin: Botswana
Chicken in a Hole
     Origin: Botswana
Seswaa
(Pounded Meat)
     Origin: Botswana
Botswanan Chicken Groundnut Stew
     Origin: Botswana
Diphaphta
(Fried Muffins)
     Origin: Botswana
Vegetable Potjie
     Origin: Botswana
Botswanan Chicken Pie
     Origin: Botswana
Phane Stew
     Origin: Botswana

Page 1 of 1



Couldn't find what you were looking for? Search the web:



stefan and zogo small One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation!

The image above shows the entire continent of Africa with Southern Africa picked out in red. Southern Africa is formed from five states: 1: Botswana; 2: Lesotho; 3: Namibia; 4: South Africa and 5: Swaziland

This list of Botswanan recipes is brought to you by the One Milion People Campaign please take a few minutes to make a donation to help Liberian/Sierra Leonian refugee rebuild their lives (all donations are made securely via PayPal):

Solution Graphics

Senegalese Recipes

By gwydion | Published 2008-08-11 11:56:29 | 2008 Recipes and Cookery Articles |

Recipe Information:

Senegal was formerly the capital of French West Africa and the French influence remains strong in the country, not least in the cooking. French cooking techniques and European vegetables mix with rice, fish and hot chillies to yield a cuisine that is vibrant exciting and above all tasty. Try out two classic Senegalese dishes for yourselves here.

Making the most of Cheese

By gwydion | Published 2008-10-28 11:34:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based recipes.

West African Offal Pepper Soup

By gwydion | Published 2008-02-09 17:55:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.

Making a Home-made Hot Smoker

By gwydion | Published 2009-09-20 21:40:59 | 2009 Recipes and Cookery Articles |

Recipe Information:

A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.

The Wild Side of Food — Cooking with Wild Greens

By gwydion | Published 2008-05-01 19:52:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...

Baking Cakes Made Easy

By gwydion | Published 2008-06-22 13:47:00 | 2008 Recipes and Cookery Articles |

Recipe Information:

Here is a simple step-by-step guide to letting you get the most from your cake baking. This article takes you through some of the history, science and practicalities of cake making so you will know not only what to do, but why your should do it. Armed with this information you can turn out perfect light and creamy cakes time after time...

Traditional Marmalade Recipes of Scotland

By gwydion | Published 2008-06-19 07:58:28 | 2008 Recipes and Cookery Articles |

Recipe Information:

According to tradition, marmalade came to Scotland in 1797 when Mrs Janet Keiller had to do something with a ship-load of ripe oranges her husband had bought. From this was born Dundee Marmalade and this bitter-sweet product has been a traditional part of Scottish cookery ever since. Here you will find recipes that include marmalade as an essential ingredient.

Chilli Recipes

By gwydion | Published 2008-02-27 21:57:49 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chillies are a South American fruit, unknown to the rest of the world before 1492. Learn about this amazing spice and find two rather unusual chilli-based recipes for a jam and a sorbet

Pork and Aubergine in Hot Sauce

By gwydion | Published 2008-02-17 19:47:19 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pork and Aubergine in Hot Sauce is a classic Chinese dish, heavily influenced by the cuisine of Sichuan, China, with its use of hot chilli sauce and mouth-tingling Sichuan pepper (actually a citrus fruit rather than a true pepper!). Learn the secrets of this simple but delicious dish today.

Wild Foods — Free Ways to Add Variety to Your Plate

By gwydion | Published 2008-06-16 21:02:00 | 2008 Recipes and Cookery Articles |

Recipe Information:

Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.


Advice Articles



Build a REAL business you can be proud of

Want to know more?


1. Take the tour
2. See the results
3. See the Proof
4. Take the Video Tour

Want to learn more? Talk to a real (and successful) SBI owner