Botswana's cuisine is hearty, meat-heavy, and built around what the land provides. It is not a country famous for its food, but there are distinctive dishes worth seeking out, and you will eat well if you know what to look for.
Seswaa is the national dish and the one you should try first. Beef (sometimes goat) is boiled slowly until falling apart, then shredded and pounded with a fork. It is rich, tender, and usually served with pap (maize porridge) or bogobe. You will find it at every celebration and in many restaurants, especially in Gaborone.
Bogobe is the staple grain porridge, made from sorghum or maize. The sorghum version has a slightly sour, fermented flavour that takes getting used to but pairs well with stewed meat and greens. A thinner version called motogo is common at breakfast.
Morogo -- wild spinach or other leafy greens -- is cooked down with onion and tomato and served as a side. It is simple, nutritious, and everywhere.
Biltong is dried, cured meat -- South African in origin but hugely popular in Botswana. You will find it in every supermarket and many roadside stalls, in beef, kudu, and ostrich varieties. It is the perfect road snack for long Kalahari drives.
Chibuku (also called Shake Shake) is a traditional sorghum beer sold in distinctive cartons. It is thick, slightly sour, and an acquired taste. Locals drink it socially and it is very cheap. Shake the carton before drinking -- the sediment settles fast.
In the cities, particularly Gaborone, you will find South African-influenced food, Indian restaurants, and international chains. Safari lodges serve excellent food, often surprisingly sophisticated. In smaller towns and villages, expect meat, pap, and stewed vegetables -- filling and unpretentious.