Escorted safari tours and holidays to Botswana

With its lush, wild north and the arid Kalahari Desert in the south, Botswana is a land of extremes.

Bordered by Zambia, Zimbabwe, and Namibia at the spot the tributary Chobe river feeds into the mighty Zambezi, the country’s northern region thrums with impressive wildlife, as well as being home to vast savannas and grasslands where animals graze.

The north of the country also has the highest concentration of African elephants in the world. On your Botswana safari holiday you’ll not only see these majestic creatures, but have the chance to spot countless rare birds, marvel at the African painted dog, and watch wildebeests charge around. Botswana tours are the best way to get to grips with all the must-see fauna this gorgeous country has to offer, and with your local guide you’ll be privy to the spots where the Big Five hang out.

Outside of animals, your Victoria Falls safari will deliver phenomenal views of dramatic landscapes, as well as a chance to sample the delicious local cuisine – a diverse set of meals that consist of everything from local game to vegan bean stews. With Newmarket Holidays, everything is planned out for you, so all you need to do to enjoy this adventure of a lifetime is book.

As packed as Botswana is with incredible wildlife, the local food is just as impressive. The country is full of busy, thriving food markets that are bursting with fresh, local produce of the likes you’ve never seen, with a vibrant variety of colours and flavours just ready for you to enjoy. And, on your safari, you’ll not only be treated to these brilliant grains, fruits, and vegetables – all lovingly prepared – but also locally caught game and fish, grilled or fried simply to maintain its natural flavours. And don’t forget the beer – both alcoholic, and of the ginger variety, which is one of Botswana’s most popular soft drinks.

Seswaa, or chotlho, is usually considered Botswana’s national dish. The ingredients include beef slow-cooked and tenderised in salt water, served with maize, rice or beans, or even in a sandwich. If you want a truly local experience, then you need to try serobe: a favourite across the country, it’s prepared with cow, goat, or sheep lungs and intestines (sometimes all three), cooked until soft, and is often served with bogobe jwa lerotse – another porridge like dish that gets its flavour from the local favourite, lerotse melons. Plant-based visitors will adore dikgobe - a hearty dish made from beans, peas and maize.