What are some of the most popular and traditional dishes that can be found in Maun?

Maun, a small town in Botswana, is situated at the edge of the Okavango Delta. The town has its unique food culture, influenced by the surrounding fertile lands and the traditional cooking methods of the local people. Here are some of the typical and regional foods of Maun that you must try during your visit.

1. Seswaa: It is a traditional dish made with beef or goat meat. The meat is boiled until it falls off the bone, then pounded into a soft and smooth consistency. Seswaa can be eaten alone or served with pap, a local stiff porridge made from maize meal.

2. Morogo: It is a nutritious spinach-like vegetable that grows abundantly in the region. Morogo is a staple food for many Batswana people and can be cooked in many ways, including being sautéed with onions and tomatoes.

3. Ting: It is a sour porridge made from fermented sorghum. It is a popular breakfast dish and often served with milk or sugar.

4. Pap and wors: Pap is a ubiquitous food in Botswana, enjoyed by many across the country. It is a type of porridge made from maize meal, sometimes flavored with vegetables or meat. Wors, or boerewors, is a type of South African sausage that is often grilled or fried and served alongside pap.

5. Vetkoek: It is a deep-fried dough filled with either savory or sweet fillings. The savory filling can include minced meat, cheese, or vegetables. For those with a sweet tooth, vetkoek can be filled with jam or syrup.

6. Mopane worms: Mopane worms are a local delicacy in Maun and other parts of Botswana. They are caterpillars that feast on mopane leaves and harvested by hand. The worms are usually dried before being cooked, and they can be eaten on their own or added to other dishes like salads or stews.

If you’re looking for where to eat these local delicacies, there are plenty of options in and around Maun. One of the most popular places to try these foods is at the local markets, where vendors sell cooked and raw ingredients.

Here’s a recipe for Seswaa:


– 1 kg beef or goat meat
– Water
– Salt


1. Cut the meat into small pieces and place it in a large pot with enough water to cover the meat.
2. Bring the water to a boil and reduce the heat to low. Simmer the meat for 2-3 hours until the meat is tender and falls off the bone.
3. Remove the meat from the pot and use a wooden spoon or pestle to pound the meat into a smooth consistency.
4. Return the meat to the pot with the remaining liquid and add salt to taste.
5. Simmer the meat for another 30 minutes to allow the flavors to meld.

Seswaa can be served hot, along with pap and morogo.

In conclusion, Maun has a rich culinary history with its unique cuisine that reflects the region’s diverse cultural influences. From seswaa to vetkoek and mopane worms, there is something for everyone to try. Don’t be afraid to explore the local markets and sample the delicious food culture of Maun!

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