Pap has little to no flavor, meaning it goes well with everything! I thought it would be similar to mashed potatoes, but it is stiffer and less dense.
Traditionally, the oxtail is prepared in a three-legged cast-iron pot (think about a witch’s cauldron) on an open fire. First, cook in a little oil until brown. Then, vegetables are sauteed in the same pot to add extra flavor. Finally, the meat is returned to the pot to simmer in water for several hours until it is fall-off-the-bone ready to eat!
Pap is made using only salt and water, and also cooked in the three-legged cauldron (you can cook everything in these). You mix it in boiling water and stir, stir, stir until your arm hurts and you get a consistency you like.
Botswana is known for its beef. Cows are an important part of the agricultural economy and the social fabric of society. Here, a man's worth can be measured by how many cows he owns. They can be sold at a high price, and are given as wedding gifts.
Maize (corn) is grown in Botswana. It’s a low-cost food, making it accessible to everyone.
