Joanna James
Lesotho, "The Kingdom in the Sky," is a hidden gem in Southern Africa. Its stunning landscapes and rich culture are reflected in its cuisine. The Basotho people, known for their peaceful and simple lifestyle, embody this spirit in their food. Let's explore some of the most beloved dishes in Lesotho.
If you ever find yourself at a family gathering in Lesotho, you're likely to be handed a glass of Khemere, a refreshing homemade ginger drink. The recipe is simple yet delightful: boil 2 litres of water with 1 kilogram of brown sugar, 50 grams of ginger powder, 12 grams of tartaric acid, and 12 grams of cream of tartar. After simmering for 30 minutes, dilute it with 8 litres of cold water and let it sit overnight. The result is a deliciously chilled drink, sometimes enhanced with pineapple pieces or fruit concentrates. Whether homemade or commercially produced, Khemere is a beloved staple at special events.
In Lesotho, Braai is more than just a meal, it's a social event. Influenced by neighbouring South Africa, this grilling tradition is a favourite during family get-togethers. Anything from meat and wors (South African sausage) to fish and garlic rolls can be cooked over hot coals. Basotho love to pair Braai with Papa (maize porridge) and Chakalaka (a spicy vegetable relish). For a quick, delicious bite, street vendors serve Braai with Papa and Moroho (cooked greens), making it a popular choice for lunch on the go.
The Basotho are masters of resourcefulness, ensuring that nothing goes to waste. Likahare, a dish made from the tripe and intestines of larger animals, showcases this beautifully. These parts are thoroughly cleaned, boiled until tender, and thencut into small pieces. The mixture is returned to the broth, seasoned with salt, and cooked until it forms a rich, thick gravy. Likahare is typically enjoyed with Papa, Samp (crushed maize), or steamed bread, making for a hearty, satisfying meal.
Motoho is a traditional Basotho breakfast that's both nutritious and delicious. Made from sorghum meal mixed with warm water and a starter culture called Tomoso, the mixture is left to ferment overnight. The next morning, it's boiled while stirring continuously until the porridge is cooked to perfection. This tangy, fermented porridge is a staple morning meal, providing a unique taste and a healthy start to the day. If you're staying at the Avani Lesotho Hotel & Casino or exploring Maseru restaurants, don't miss the chance to try this authentic Basotho dish.
Bread, or Bohobe, is a versatile staple in Lesotho, coming in two main forms: Leqebekaone (steamed bread) and baked bread. Both start with a dough made from wheat flour, yeast, sugar, salt, and water, left to ferment until it doubles in size. For steamed bread, the dough is shaped into balls and steamed over boiling water. Baked bread involves cooking the dough in a greased pot with hot coals on top and underneath the lid, or turning it on the stove to ensure even cooking. This bread is a beloved accompaniment to many Basotho meals.
Papa is the cornerstone of Basotho cuisine, a dish found in almost every household. Made from maize meal, it's prepared by boiling water, adding the maize meal, and stirring with a Lesokoana (a traditional stirring stick) until thick. The process of "ho e fetola" or turning the Papa ensures it reaches the perfect consistency. Papa is typically served with Moroho (leafy greens) and can be paired with meat, tinned fish, eggs, or other proteins for a balanced meal. It's also enjoyed with fresh or sour milk, beans, peas, or a variety of vegetables, making it a versatile and satisfying dish.
A true believer that the pen is a mighty weapon, ventures into reaching the minds of every reader with the earnest hope of leaving an indelible stream of thought.
A travel writer who has a passion for fashion and a deep interest in admiring new and exotic attractions around the world.
