We have camping grounds, tents for hire (sleeps 1 - 4), 2 traditional huts that sleep 2 or 3 people and two rondavels one with a double bed and the other with 2 single beds. A fully equipped kitchen, a colourful Traditional Lapa for meetings (maximum 20 people), ablutions with hot water for ladies and gentlemen are available for our guests. We also provide camping facilities for small groups on educational or cultural education or for those just wanting to relax before heading to the Okavango Delta / Chobe National Park.

We work with a famous local musician who comes to the farm to play traditional folk music and talks about the music that he plays and also about different types of traditional music. We have traditional dance groups that give traditional dance lessons (in case people are interested in participating or learning about traditional music and dance…and their different meanings.

For groups who want to know more about our culture (any subject), music, legislation in Botswana and other subjects, sessions can be organized through the owner of Kuminda Farm…at  a cost.

We have a fully equipped kitchen from which we can provide different types of traditional meals: Meals can be very simple for individuals and groups of up to 20 people or a buffet of very good Ikalanga traditional food can be prepared for groups of 20 or more on request.  We also prepare traditional meals for vegetarians, vegans and gluten free meals….we can also do less traditional food such as braais, rice, chicken, curries and stews.

Our Food:  We serve traditional food only

  • Zengbwe: It is pounded grey millet and some people call it cement, because of the grey colour and once eaten, you get very content and can stay for up to 8 hrs or more not wanting to eat anything at all. One or more meat or vegetable dishes usually accompany Zengbwe.
  • Tjimoni: A mixture of samp, bambara groundnuts and peanuts. This dish can be eaten alone or with a meat or vegetable dish.
  • Shadza le Tjimanga: Fermented maize meal
  • Thopi: Melon cooked with maize meal powder, mealie meal or zenbgwe!
  • Dhobi: Shredded cooked biltong cooked with peanut powder, eaten with zengbwe, papa or shadza.
  • Nlibo we Bukhwilo: This is some dry vegetable like dry bean leaves or spinach cooked and mixed with pounded peanuts usually eaten with zengbwe, papa, sorghum or shadza.
  • Bhobola: Pumpkin leaves with pounded peanuts eaten with zengbwe, tjimoni, papa, sorghum, or shadza usually.
  • Nlibo we Nyemba: This is dried beans’ vegetables: we harvest the young leaves and then cook and dry them so that during the dry season there is always relish. Eaten with zengbwe, samp, pap and sorghum.
  • Tjarobe: This is fantastic. This is the insides of a cow or goat cooked slowly for a long time until very tender.
  • Zwingungu: Chicken gizzards in a very tasty sauce. Brilliant!!!
  • Phaletshe / mabele: Pap and sorghum
  • Muhlangha: Whole maize cooked with some kind of sweet melon called sebutswa- usually served as a snack.
  • Seswaa: Pounded meat (goat or beef meat) eaten with zengbwe, papa, samp or sorghum.
  • Dhelele: It is a vegetable, very green, slimy and tasty traditionally eaten with zengbwe, pap or sorghum.
  • Mashonja - Mophane worms: A special delicacy…..(Seasonal)
  • Watjulo - Big Wild Mushrooms - Only during the rainy seasons
  • Nkumbi - Morula wine (end February to mid-April)
  • Setswana Chicken: Free range chicken cooked slowly in a traditional sauce – simply delicious!
  • Manongo a ka kanghiwa: Roasted Peanuts
  • Nyimo - Fresh Bambara beans (seasonal)
  • Mabhutata: Sweet potatoes (seasonal)
  • Mabisi: Water melon (seasonal)
  • Freshly traditionally baked bread…..the best

Contact Details:

Lucy Hinchliffe
Tel: +267 723 01363
e-mail: kumindaculture@gmail.com