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Botswana (Botswana Recipes)

World Cuisine Recipes

   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.
Botswana Beef
Serving: 4
250 ml beer
125 ml olive oil
60 ml soy sauce
4 cloves garlic, crushed
1 thumb fresh root ginger, peeled and crushed
2 red chillies, seeded and chopped
5 ml paprika
10 ml ground peppercorns
10 ml coriander seeds, crushed
4x225 g fillet steaks
45 ml olive oil for cooking
8 large cloves whole garlic, peeled
Salt and ground pepper
To Serve:
4 banana leaves
Fresh chillies
Cooking Instructions:
In a deep ceramic dish combine the beer, olive oil, soy sauce, crushed garlic, ginger, chillies, paprika, ground peppercorns and coriander. Add the steaks and coat well with marinade. Leave for at least 6 hours. Heat a large cast-iron pan. Add the olive oil for cooking, steaks and whole garlic. Seal steaks for 3 minutes on each side, then cook until ready. Season with salt and pepper to taste.
   Wrap each fillet in a strip of banana leaf and garnish with fresh chillies.
Botswanan Cabbage

1 medium tomato, finely chopped
1/2 onion, shredded
1 tbsp dried oregano
1 tsp ground ginger
1/3 cabbage, shredded
Oil for frying
Cooking Instructions:
Heat the oil in a pan and fry the tomato and onions for 5 minutes. Add the oregano and ginger and mix well. Add the cabbage and mix then simmer on very low heat until the vegetables are soft.
Botswanan Chicken Groundnut Stew

1 chicken cut into serving pieces
1 tbsp vegetable oil
1 medium onion, chopped
1 green bell pepper, chopped
250 ml water
120 g peanut butter
120 ml tomato paste
1 tsp grated ginger
2 tbsp brown sugar
1/2 tsp chilli flakes
Cooking Instructions:
Prepare the sauce by combining the sugar, chilli flakes, ginger, peanut butter an tomato paste in a bowl. Slowly stir-in the water a little at a time until the sauce is smooth. Add the oil to a large pan and fry the chopped onion until translucent. Add the chicken and continue frying until the chicken has begun to brown before adding the bell pepper. Continue cooking until the chicken is nicely browned all over. Pour-in the peanut sauce and stir well. Cover and reduce the heat to low simmer. Cook for 1 hour, stirring occasionally. Serve over rice or rice balls.
Chicken in a Hole

1 whole chicken, gutted and cleaned
15 garlic cloves, sliced lengthways into 4 slivers
1 onion, studded with 6 cloves
12 cabbage leaves
1 Maggi cube
1 tbsp paprika
2 tsp Herbes de Provence
2 tsp curry powder
1 tbsp dried priri-piri chillies
1 tsp salt
Cooking Instructions:
Wash the chicken in a little vinegar then wipe dry. Push the slivers of garic between the skin and the flesh of the chicken. Stuff the onion into the body cavity (use stuffing if you like). Place the chillies in a pestle and mortar and pound to a paste. Add all the other spices and salt and pound to mix. Rub the spices all over the inside and outside of the chicken, ensuring an even coating. Wrap the cabbage leaves around the chicken then wrap the bird in a cheesecloth or in muslin. Now wrap the entire bird in at least three full layers of aluminium foil. The bird really should be cooked in a cooking pit (but you can use an oven for a similar effect). Dig a hole about 1 m deep and 50 cm square. Line the walls of the hole with wood and put hot coals in the bottom. Sprinkle sand over the hot coals and place the chicken on top of these. Cover the chicken with a layer of sand and then a layer of hot coals. Add sand over the layer of coals then fill the hole. Mark the cooking spot with a stick and allow to cook for between 3 and 4 hours. Dig-up the chicken at this point and eat. You could approximate this cooking method using a barbecue that has a lid. Heat your coals, place the chicken on a wire rack atop the coals and then add a lid to cover everything.
Fried Muffins (Diphaphta)

800 g flour
1 pinch salt
2 tsp sugar
280 ml milk
Cooking Instructions:
Knead all the ingredients together to make a firm dough. Flatten with a rolling pin to about 6mm thick then cut into 10cm rounds. Place a heavy cast iron pan on medium heat and sprinkle with flour. Place the muffin circles in the pan and brown on both sides for about 10 minutes a side. They will puff-up to about four times their original hieight and as they're farily plain they make an excellent accompaniment ot a stew or curry.
Phane Stew

200 g dried mopane worms
1 onion, finely chopped
2 green bell peppers, sliced
6 tomatoes, diced
1 tbsp cury powder
1 chilli, de-seeded and finely chopped
500 ml water
Cooking Instructions:
Wash the worms and boil in lightly-salted water for 30 minutes to re-constitute. Drain then add to a pan along with the remaining ingredients. Bring to a boil then reduce to a simmer and cook for about an hour. Serve with pap or samp and atchar.
Rice Balls

200 g short-grain rice
900 ml water
Salt to taste
Cooking Instructions:
Cook the rice in the salted water for about 25 minutes, or until done. When the rice has cooked and all the water has been absorbed transfer the rice to a bowl and mash until it begins to clump together. Wet your hands in cold water an taking a small handful of the rice shape into a ball with your hands. Place these balls onto a serving platter and spoon a stew over the top.
Pounded Meat (Seswaa)

1 kg beef brisket
1 large onion, chopped
Pepper to taste
Cooking Instructions:
Add the beef, onion and seasoning to a saucepan. Cover with water and cook for about 150 minutes, or until soft. Drain the liquid then pound the meat with a pestle until flaky. Remove any bones and serve with Ugali and gravy.
Vegetable Potjie

5 medium potatoes
1 medium butternut squash
5 large carrots
2 ears corn
1 small turnip
1 stalk celery
120 ml oil
3 onions
6 garlic cloves
1 tsp salt
black pepper to taste
2 tsp dried oregano
2 tsp dried basil
250 ml vegetable stock
Cooking Instructions:
Cut all the vegetables into chunks then heat a cast iron pot until just warm. Add oil and when hot add the onions and garlic. Once the onion is soft arrange the vegetables in layers on top of them then sprinkle with the seasonings and herbs. Pour the stock over the vegetables, cover the pot and simmer gently for 90 minutes. Serve with bread or boiled rice.

World Cuisine Recipes


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