29 Jun 2026

By Loago Thomas

There are cookbooks that teach readers how to cook, and then there are those that invite them into an entirely new way of thinking about food. Paradise, the debut cookbook by Botswana culinary creative Kenneth  Middleton, firmly belongs in the latter category.

Launched to an enthusiastic reception at Exclusive Books in Gaborone on Friday, the cookbook marks the arrival of a distinctive new voice in Botswana's food landscape. Guests queued to have copies signed by Middleton, who spent the evening posing for photographs and speaking passionately about the stories, memories and flavours that inspired his work.

For Middleton, the journey to becoming a published author began unexpectedly.

Middleton explained during the launch that, what started as an invitation quickly evolved into an intensive eight-month process of recipe testing, refinement and development. Food styling alone took two weeks of meticulous preparation as Middleton worked alongside professionals to ensure every dish looked as impressive as it tasted.

Amasingly, Middleton has never received formal culinary training.

Entirely self-taught, he credits his love for learning and experimentation for shaping his approach to cooking.

“It's the fact that I’ve been doing it for too long,” he said.

That appetite for discovery is evident throughout Paradise, where familiar ingredients and traditional dishes are reimagined with confidence, creativity and technical precision.

One of the cookbook’s standout creations is fermented sorghum paired with berry compote, a dish that elevates an indigenous staple into fine dining territory while remaining rooted in local identity. Another memorable offering is Middleton’s spinach Maria, affectionately described as ‘cream spinach on steroids’, which transforms an everyday vegetable into a rich and indulgent centrepiece.

The cookbook also features inventive twists on globally recognised favourites. The Atchar fried rice introduces bold local flavours to an international classic, while the Green Goddess Salad delivers layers of freshness and texture.

Perhaps most striking is Middleton’s reinterpretation of Botswana’s beloved seswaa. His Luxury Seswaa incorporates red wine and premium beef stock, adding depth and complexity while respecting the essence of the traditional dish.

The Private School Kota, reportedly the dish that first captured the attention of publishers, reflects Middleton’s ability to blend nostalgia with refinement. Other recipes include playful creations such as Peli Peli Prawns, pistachio cream doughnuts, Jamaican oxtail, Rooibos Rosemary Iced Tea and banana fat cakes that he describes as ‘banana bread meets magwinya’.

Even comfort-food staples such as mashed potatoes receive the Middleton treatment.

The title Paradise itself was intentionally chosen for its openness to interpretation.

“I needed something I could formulate around, something ambiguous,” Middleton explained.

The name reflects the cookbook's broader philosophy, aspirational without being intimidating and sophisticated without losing touch with everyday experiences and flavours.

While the launch celebrated the publication of his first cookbook, Middleton is already looking ahead. He sees brand partnerships as a key avenue for growth and hopes to establish a strong presence on YouTube over the coming years, where he plans to share recipes and culinary ideas inspired by available ingredients and spontaneous creativity.

With the commercial responsibilities of publishing handled by his partners, Middleton says he is free to focus on what he enjoys most: creating.

If the response to Paradise is anything to go by, Botswana's culinary scene may only be seeing the beginning of what promises to be an exciting journey for one of its most inventive emerging food voices. ENDS