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The people of Botswana are called “Batswana” and it is after them that the country is named. Botswana has over twenty different tribes, giving the country a rich infusion of cultural diversity.

This multi-ethnic society includes:

Bangwato, Bakwena, Bangwaketse, Bakgatla, Barolong, Batawana, Bahurutshe, Balete, Bakalanga, Bayei, Bambukushu, Basubiya, Basarwa, Batlokwa, Babirwa, Baherero, Bakgalagadi, Bakgothu, and Batswapong, among others.

Although all these tribes exhibit obvious cultural differences, the mutual respect for each others’ ways has resulted in harmonious co-existence. In turn, this co-existence has led to inter-cultural assimilation.

Kgotla

To achieve consensus in their communities, Batswana have a KGOTLA, which is a traditional court assembly where every individual’s opinion is heard and considered. It is the seat of traditional democratic government. The issues discussed at the Kgotla range from personal to national. Criminal and other cases are heard and tried at the Kgotla, and important issues of tribal and national concern are presided over by the KGOSI and his principal advisors, and decided by consensus.

Since independence in 1966, the Kgotla system has existed alongside the multi-party democratically elected parliament.

Kgosi

A KGOSI is a royal traditional leader of a tribe or village. The Kgosi is not elected but ascends to this position through heredity. A Kgosi commands great respect from his tribesmen and is treated with dignity, even outside his own tribe. Kgosi is responsible for maintaining law and order in the village, with the help of principal advisors who are normally members of the royal family and some village elders. A Kgosi’s abode is the KGOTLA, also a place where disputes and issues of tribal and national concern are considered.

Botho (Humanity)

The most important value held in Botswana is that of BOTHO (highest respect, honour, esteem that one holds for another human life). The society expects and requires its members to have Botho, which is manifested through good manners, humility, compassion, kindness, respect, gentility and observance of traditional norms and behavioural code. Botho forms the fabric of the Botswana value-system.
Other values which also form the national principles of Botswana include Democracy, Development, Self-reliance and Unity.

Morero (Consultation and Consensus Building)

People of Botswana strongly believe in the value of consultations within the society to ensure peace through consensus. The process of MORERO (consultation) at inter-personal, family, and community levels is considered an invaluable asset in the ability to reach and sustain agreements. Communities and even Government consult at the KGOTLA.

 

Arts and Crafts

Botswana's arts and crafts mirror the country's rich cultural diversity which has been brought about by its many tribes. This section is an outline of the country's indigenous arts, crafts, music, food and beverages.

The decorations known as LEKGAPHO on traditional homes are a very impressive art which has been passed through generations. Although the art is slowly dying because many citizens are now building concrete rather than mud houses, a few traditionally decorated houses can still be seen in some rural areas.

Basarwa, whose ancestors are responsible for the rock paintings found throughout Botswana, still display natural artistic skills. Some canvas paintings done by Basarwa artists, who have never been to an art school, show considerable natural talent which can be developed further.

Basket Weaving

The most famous of all craft products of Botswana is the basket. Integral to Botswana’s agricultural culture, baskets have been traditionally made and used for thousands of years and are still very much in everyday use. Closed baskets with lids are used for storing grain, seeds and sometimes, sorghum beer. Large, open bowl-shaped baskets are used by women for carrying items on their heads and for winnowing grain after it has been pounded.

The main producers of the baskets are the women of the Bayei and Hambukushu tribes in north western Botswana.

The main raw material used in Botswana baskets is the fibre of the Mokola or ‘vegetable ivory’ palm tree and originally, most baskets were undecorated. Gradually, intricate designs have emerged through the introduction of colour and pattern.

Colour is sourced from natural dyes found in the roots and bark of the Motlhakola and Motsentisila trees (browns) and, more recently, from the leaves of the Indigofers shrub (mauve), and the husks of sorghum, the fungus from which provides a lovely pink shade.

The patterns are either one-off abstracts or symbolic of the local environment and wildlife. Various basket designs which have been passed from generation to generation are associated with the nation's traditional lifestyle. There is, for example, a zig-zag pattern known as " the bull's urine trail " which describes the patterns caused by the movement of the bull’s sheath whilst it walks and urinates.

Botswana baskets are woven using the coil method. A thin bundle of palm fibre, grass or a single piece of vine is used for the interior. A small hole is pierced into the previously woven row with an awl and a strip of palm is then inserted into the hole and wrapped around the core. Designs are created by weaving strips of dyed palm at appropriate intervals. Each basket takes up to six weeks to complete.

Pottery

Various tribes have been making baked clay pots for a number of generations.

The clay pots were used for cooking, water storage, brewing of traditional beer and for religious ceremonies, amongst others.

Weaving

Unusual, good quality, hand-woven tapestries, carpets, bed covers, jackets and coats are all made from karakul sheep wool. All utilize locally inspired designs and patterns. Oodi Weavers near Gaborone has gained an international reputation for its fine work.

Beadwork

Basarwa are amongst the leaders in beadwork. Crushed ostrich egg shells and imported beads are used to make necklaces, bangles and other decorative items.

Wood Carving

The prevalence of a wide variety of trees has facilitated the development of highly impressive wood-craft. Carvings of various animals and birds tend to dominate the craft. However, besides the latter category, many items carved out of wood are used in the home, although many have been replaced by imported mass-produced items.

Amongst the traditional wooden household items are mogopo (wooden bowls), wooden spoons of various sizes, kika (wooden mortar) and motshe (wooden pestle). Communities which stay near the rivers also make wooden mekoro (boats) which are very popular with foreign tourists.

Leather Crafts

Because of the abundance of the skins of domesticated animals and wildlife, traditional Botswana society developed various ways of processing the skins and making cothing, decorated skin blankets and sleeping mats. The skins are treated with various roots and barks depending on the intended use.

Although clothes made traditionally from leather have been replaced by cloth items, there are still some hunter-gatherer communities amongst the Basarwa (Bushmen) who use leather clothing. Traditional dancing groups also use leather clothing during their performances. Exclusive and fashionable leather handbags, belts and other items are also currently factory-produced to a high standard in Botswana.

Music

The people of Botswana are very receptive to various forms of traditional, modern, local and foreign music. Botswana's divergent tribal cultures have also enriched the country's music. Various energetic and rhythmic dances are performed with the backing of drums, leg rattles, whistles and hand clapping. Some Botswana traditional groups have performed in international festivals and won international acclaim. Songs that appeal to specific age groups and occasions, such as weddings, initiation ceremonies, harvest, healing, and entertainment, have been passed on through generations.

Other forms of music are performed to the accompaniment of the setinkana (hand piano), the katara (guitar) and segaba (violin). The guitar has found its way into traditional music, and many songs with the 'guitar flavour' have been passed from generation to generation just like segaba music. The music has been sustained by various talented traditional musicians such as Ratsie Setlhako, Ndona Poifo, George Swabi, Ompone "Sheleng" Ositile, Andries Bok, Speech Madimabe, and many others.

Older forms of music known as dikoma are still performed by old men to the accompaniment of various traditional instruments made from the horn of a kudu, called lepatata, and various bones.

Food and Selected Dishes

Botswana's semi-arid climate limits the range of crops. However, there is an abundant variety in the market, either grown locally under irrigation or imported from neighbouring countries. Sorghum and maize are the main staple crops. In addition there is a wide variety of beans and other food crops.

Botswana's small population and abundant land has enabled the country to become a leading producer of high quality beef from naturally raised cattle. Lamb, mutton, chicken and other types of meat are also readily available.

Food Varieties

 

Cereals

Sorghum, maize, millet, wheat, rice, as well as other types of cereals which are not grown locally are readily available.

Legumes

There are numerous types of beans readily available such as cow peas, ditloo, letlhodi and groundnuts.

Vegetables

Commercially grown vegetables such as spinach, carrots, cabbage,
onions, potatoes, sweet potatoes, tomatoes, lettuce and others are readily available.

In addition, watermelons, which are widely believed to have originated from Botswana, are abundant during the right season. There is also another variety of melon, known locally as lerotse or lekatane, which is used in various ways and to complement several local dishes. Other types of melons grow wild, particularly in the sandy desert areas, and are an important water and food source for inhabitants of those areas.

Some vegetables which grow in the wild are unfortunately only available seasonally. The latter, the most popular of which are rothwe and thepe, are a welcome addition to the national dishes. Dried bean leaves are also a favourite national dish.

Wild Fruits

In a good rainy season, there are usually plenty of fruits and tubers, which are a good food source for both man and animal alike. In many parts of Botswana, the following can be harvested seasonally: Moretlwa, Morula, Morama, Motsotsojane, Mmupudu, Kgengwe, Serowa.

However, due to the increasing human population and general environmental degradation, some fruit trees and tubers are slowly disappearing.

Meat

Beef is a national favourite and is consumed in large quantities, particularly during weddings and other ceremonies. Goat meat, another national favourite, is followed, in terms of popularity, by free-range chicken and lamb. River fish is also available amongst communities which live along or near rivers.

 

Selected Dishes and Beverages

Meat Dishes

The most popular meat dishes are: seswaa, serobe, chicken, oxtail, segwapa, and barbecue beef.

Seswaa, also known as Chotlho, is the most popular traditional meat dish which is enjoyed in most ceremonies. Meat is cooked (usually by men) in three-legged cast iron pots, then chopped up with a sizeable wooden spoon until it is soft. Only salt and water are added to the dish and any other spices would be 'taboo'.

Another popular dish is serobe. The intestines and selected internal parts of a goat, sheep or cow are cleaned and cooked (together with the trotters, in the case of sheep or goat). They are then chopped up into small pieces and cooked once again until they reach the right consistency.

The traditionally grown chicken is generally considered to be much better tasting than a commercially grown one. Cooking atraditional chicken for a visitor is a memorable demonstration of hospitality towards the person.

The chicken also makes an excellent mofago (food provision for a long journey). Except for occasional chilli pepper, the chicken is cooked with only salt and water. Cooking the chicken over open fire in a three-legged cast iron pot gives it the best taste.

Oxtail cooked in various ways is also one of the favourite meat dishes.

Because of the abundance in Botswana of various types of good quality meat, beef barbecue and sun-dried beef (segwapa) are favourite forms of food for entertainment. The segwapa snack goes very well with alcoholic drinks.

Bogobe (Porridge) Dishes

The basic way of cooking bogobe (porridge) is to add the main ingredient, sorghum, maize or millet flour, into boiling water and to stir the mixture into a semi-soft paste. It is then left to cook slowly. There are,however, various ways of giving the bogobe (porridge) an unforgettable taste as follows:

- Fermented sorghum or maize meal porridge, known as ting, is a popular dish as part of breakfast. It is usually made lighter with milk, and sugar added if it is for breakfast. The heavier version of ting is taken with meat and sometimes with vegetables as a lunch or dinner meal.

- Other favourite ways of preparing bogobe include cooking it with sour milk with a cooking melon (lerotse), or in a combination of sour milk and lerotse. The dish is known as tophi by the Kalanga tribe.

Dikgobe / Lehata (mixed beans)

The dish is a mixture of beans cooked with maize or sorghum or samp (processed maize). Other ingredients are salt, a bit of fat or oil. It can be taken with fresh milk or meat dishes.

Vegetable Dishes

The traditional favourite vegetables are cooked and dried bean leaves and two wild vegetables known as rothwe and thepe. Because the three vegetables are only found during the rainy season, they are collected, cooked, salted, dried and stored for use during the dry season. Other traditional delicacies are delele, another wild vegetable, and pumpkin leaves.

There are various ways of preparing the dried vegetables but the most common is to add cooking oil, tomatoes, onions, ground peanuts, hot pepper or other spices to the soaked and boiled vegetable.

Other vegetables such as spinach, cabbage, and so forth are prepared as side dishes for the main bogobe (porridge) dish.

Bread Dishes

Although bread flour is not part of the staple diet, it has been imported and used in Botswana for a very long time. There are therefore various bread recipes that Botswana can claim as part of its national dishes. The basic ingredients for bread dishes are bread flour, baking powder or yeast, salt, and sometimes sugar.

The most common bread dishes are matemekwane (dumplings), mmasekuku (firewood cooked), diphaphatha (flat cakes),and magwinya (fat cakes). In each case, bread flour is prepared into a dough which is divided up into sizeable cake portions which are then cooked. Each dish will take a different name, like those above, depending on the style of cooking, such as boiling with meat, or in hot oil, baking in charcoal or firewood, and the shape of the cakes.

 

RECIPES

Seswaa

1. Slice 2kg beef (rump) and cut into 3 x 10 cm pieces.
2. Put the meat in a pot and add water to cover, then boil for two hours over a low flame.
3. Pound the meet with a wooden spoon and season with salt.
4. Serve with rice or maize.

Mogatla (Oxtail Casserole)

Ingredients:

  • Small oxtail sliced
  • 1 onion chopped
  • 2 tomatoes, sliced
  • 2 tablespoons tomato paste
  • Stock cube
  • 1 clove garlic, crushed
  • 2 tablespoons cooking oil
  • Salt and pepper to taste

1. Brown oxtail in a little oil and set aside.
2. Sauté onions in remaining oil until soft. Add tomatoes, garlic and tomato paste to the onions and mix together.
3. Put the ox tail in a medium sized pot, add water, the stock cube and the tomato mixture.
4. Cover and simmer until meat is tender. Add salt and pepper at the end.
5. Dumplings (recipe below) can be added 30 minutes before the end of the cooking time.

Matlebekwane (Dumplings)

Ingredients:

  • 6 cups plain flour
  • Pinch of salt
  • 2 teaspoons sugar
  • 2 teaspoons instant yeast
  • 1 cup warm water

1. Mix all the above ingredients together to make a fairly stiff dough. Knead well for about 2-3 minutes.
2. Cover the dough and let it stand in a warm place until almost doubled in size.
3. Knead and divide into 10-12 balls.
4. Put dumplings on top of the oxtail casserole 30 minutes before the end of cooking time. Cover and let it cook until done.

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