Bogobe
Bogobe is a nourishing sorghum porridge cherished across Botswana and the broader southern African region. Traditionally cooked with sorghum and water, it can be served soft for breakfast or firm as a hearty side for savory meals. This method keeps the texture silky, the flavor gently nutty, and the process approachable for any home cook.
Ingredients
Preparation
For a soft breakfast style, you will use a slightly higher ratio of water to sorghum. For a firmer, sliceable side, increase the sorghum proportion. Keep a little extra warm water nearby for adjustments.
Step-by-step cooking
- Warm the water in a sturdy pot until steaming.
- In a bowl, whisk a small portion of hot water into the sorghum to make a smooth slurry.
- While whisking the pot, stream the slurry into the pot to prevent lumps.
- Cook gently, stirring often, until thick and glossy; this usually takes 12–15 minutes depending on heat and grind.
- Season with a pinch of salt and continue stirring until the grains are fully hydrated.
- For a richer style, stir in warm milk and a knob of butter. For a sweet version, add a little sugar or drizzle of honey to taste.
- Cover and let the porridge sit off the heat so it settles and firms slightly before serving.
Serving and enjoyment
Serve soft bogobe in bowls with a splash of warm milk and a touch of sugar or honey. For savory meals, serve it firmer alongside stews, greens, or grilled meats; a small pinch of salt right before serving brightens the flavor. If it thickens too much as it cools, whisk in a little hot water to restore a creamy texture.
Tips
- To avoid lumps, always combine some hot water with the sorghum first, then whisk briskly as you add it to the pot.
- Adjust thickness with splashes of hot water during cooking; add more sorghum for extra body.
- Season modestly with salt; the natural nuttiness of sorghum shines best when lightly seasoned.
- Leftovers reheat beautifully; loosen with a little water or warm milk while stirring until smooth again.