My Global Food Challenge

Botswana (2)

Botswanan Chicken Pie (Botswana)

Yield:  12 Servings


For the filling:
1/4 cup butter (margarine)
3 1/2 ounces onions, sliced thinly
1 apple, peeled and diced
1 lb cooked chicken, chopped
2 teaspoons hot chili powder
1/2 cup currants
2 Tomatoes, diced
salt, to taste
1 egg yolk whisked in 1 tbsp water

For the dough:
4 cups all-purpose flour
1 pinch baking soda
1 pinch salt
2 egg whites
1 egg yolk
1 cup egg yolk
1/4 cup cold water


Fry the onions in the butter so long as translucent, and add the apple, chicken, currants and chili powder.

Cook for about a min, and add the tomatoes and salt to taste. Keep cooking for another five mins or so (the finished mixture should be pretty dry).

Meanwhile, make the dough. Sift the flour and baking soda together, and add the butter, working it with your fingers so long as you get a texture like fine breadcrumbs.

Now Shake the egg whites together with one egg yolk and add it to the dough. Add the water in small amounts so long as you get the right consistency for a pastry dough. Cut out circles about 6 inches wide or so.

Drop enough filling on each dough piece to cover about half the circle, with enough room left over to pinch the edges together.

Fold over to a half-moon shape. Repeat so long as you either run out of dough or filling. Prick each pie to vent.

Mix the remaining egg yolk with 1 tbsp of water and brush the surface of each pie.

Transfer to a well-oiled baking sheet (they stick, so make sure to use plenty of grease) and bake at 350oC for 30 to 35 mins, or so long as the pies turn a nice golden brown color.

Link to My Post on Botswana:

Cuisine:  Botswanan

Main Ingredient:  Chicken

Botwanan Cabbage (Botswana)


1 ripe Tomato, finely chopped
1/2 onion, shredded
1 teaspoon ground ginger
1 tablespoon dried oregano, crumbled
1 teaspoon thyme
1 teaspoon dried piri-piri chile, crumbled (optional)
about 3/4 of one small white cabbage, shredded
oil (for frying)


Fry the onion and tomato in a little bit of oil for about five mins, and add the herbs and all spices.

Stir well so long as you get a thick, kind of mushy paste.

Add the grated cabbage and saute for one or two mins so long as well-blended, and cover and cook so long as the cabbage is soft, stirring occasionally.

Link to My Post on Botswana:

Cuisine:  Botswanan

Main Ingredient:  Cabbage

Botswana on map of Africa

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