Botswana's cuisine is characterized by its simplicity and reliance on locally sourced ingredients. Traditional dishes often feature beef, goat, or chicken, with beef being particularly popular due to the country's strong cattle farming industry. A staple dish is "seswaa," a slow-cooked, shredded meat dish typically served with "bogobe," a porridge made from sorghum or maize. Vegetables like spinach, pumpkin, and beans are commonly used, and dishes are often flavored with salt and pepper rather than complex spices. The cuisine reflects the country's agricultural roots and emphasizes hearty, nourishing meals.