Botswana Culture
Bessie Head, who settled in Serowe and wrote of the harshness and beauty of village life.
sorghum porridge form the centre of most Botswana meals, but these are rapidly being replaced by imported maize mealies. People in remote areas supplement their diets with morama, an immense underground tuber, and an edible fungus known as the Kalahari truffle. You may also encounter dishes including the mopane worm, a caterpillar-like grub that can be cooked in hot ash, boiled in salt water or dried and deep-fried. Traditional drinks include palm wine, a less than legal, extremely potent swill, and kgadi, made from distilled brown sugar or fungus. Legal home brews include bojalwa, an inexpensive sprouted sorghum beer.
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