Botswana is located in southern Africa. It is mainly flat and almost 80% is made up of the Kalahari Desert. Botswana is bordered by South Africa, Namibia and Zimbabwe. It also meets Zambia at a single point but there is no border. The official language of Botswana is English although Setswana is the most spoken.
Botswana is the world’s largest producer of diamonds. Most Botswanan diamonds are mined by the Desbwana company – 50% owned by DeBeers and 50% owned by the government of Botswana. Diamond revenues enables every child in Botswana to receive free education up to the age of 13. The Jwaneng Diamond Mine in southern Botswana is the world’s richest diamond mine.
It is home to the Okavango Delta (the largest inland delta in the world), which became the 1000th inscribed site on the World Heritage List of Unesco in 2014. Chobe National Park has one of the most concentrated population of African elephants and was Botswana’s first national park in 1968. Almost 40% of it’s land is under some form of Wildlife protection. Botswana has been chosen by Lonely Planet as the top country to visit in 2016.
Botswana’s national dish is Seswaa, a salted stewed beef which is usually served with Morogo (a leafy green). One of the more unusual dishes is mophane worms. These are worms similar to caterpillars, that are picked off the mophane tree during summer. They are dried and can be eaten as a snack or rehydrated and cooked in a spicy tomato sauce. However, not being partial to eating worms, I decided to cook Phaphatas (flat dumplings). We had them for breakfast with bacon. Rating: 9/10 (Ellis rated them a 10!)
500g bread flour
8g dried yeast
2 tsps sugar
Half a teaspoon salt
About a cup or so of lukewarm water
Extra flour for kneading
Sift the flour and yeast into a bowl. Add the sugar and salt
Gradually add water and combine with your hands to form a dough. Only add enough water to form the dough.
Knead the dough for about 5 minutes till it’s soft and pliable.
Put aside in a bowl covered with a damp cloth and leave to rise for 30 minutes.
On a floured surface, roll out the dough to about half an inch thickness.
Using a round object like a plastic cup or cookie cutter, cut the dough into circles.
Dust the phaphathas liberally on both sides and place in a flat pan on medium heat with enough space between them to allow for rising.
The heat should not be too high or the phaphatha will burn before it fully cooks on the inside.
The phaphatha should rise while cooking. Keep an eye on them and when they’ve turned brown on the bottom, turn over to cook on the other side. It took about 40 minutes in total.
Remove from heat when cooked through and enjoy while warm.