Lekgobe

Lekgobe is a traditional dish from Botswana, known for its simplicity and hearty flavors. Typically made with sorghum or maize mixed with a legume, it reflects the rich agricultural heritage of Southern Africa. Let’s dive into its preparation, cook time, and the best way to enjoy this culinary delight.

Ingredients

• Sorghum meal - 1 cup
• Cowpeas (or any beans) - 1 cup pre-cooked
• Onion - 1 medium, chopped
• Tomato - 2 medium, chopped
• Salt - to taste
• Water - 3 cups
• Cooking oil - 2 tablespoons

Preparation Steps

1. Start by rinsing the cowpeas thoroughly under cold water. Ensure they are pre-cooked by boiling them until they are tender.
2. In a separate pot, bring water to a boil. Slowly stir in the sorghum meal to avoid lumps, and continue stirring for about 5 minutes.
3. Reduce the heat to low, cover the pot, and allow the sorghum to simmer for about 40 minutes, stirring occasionally until thick and cooked through.
4. While the sorghum is cooking, heat oil in a pan over medium heat. Add the chopped onion and sauté until translucent.
5. Add the chopped tomatoes to the pan and cook until they soften, creating a rich sauce base.
6. Once the tomatoes are softened, add the pre-cooked cowpeas to the pan. Mix well and allow them to absorb the flavors for about 10 minutes. Add salt to taste.
7. Combine the cooked sorghum with the cowpea and tomato mixture. Stir thoroughly to ensure all ingredients are evenly distributed.
8. Cook on low heat for another 5 minutes to blend flavors together.

Cooking Time

The entire process should take about an hour. For detailed time management, consider setting a cooking timer during each phase of preparation.

Enjoying Lekgobe

Serve Lekgobe while warm, ideally accompanied by traditional sides such as cooked greens or a simple salad to contrast its hearty flavor. This dish is best served as a communal meal, encouraging conversations and connections around the table. Enjoy with a glass of fermented sorghum drink for an authentic Botswana experience.