Peanut Leqebekoane

Overview

Leqebekoane is a steamed, home-style dumpling cherished in Basotho households, here enriched with finely ground peanuts and the gentle sweetness of tradition. The version below pairs staple cornmeal with creamy milk to yield a tender, sliceable loaf that is hearty enough for breakfast or supper.

Ingredients

• 1 cup peanuts, lightly roasted and finely ground
• 1 1/2 cups cornmeal
• 1 cup milk
• 3/4 cup water
• 2 tbsp butter, plus more for greasing
• 2 tbsp sugar (adjust to taste)
• 1/2 tsp salt
• 1/2 tsp cinnamon (optional)
• To serve: extra honey or melted butter

Preparation

1. Grease a heatproof bowl or loaf pan with a thin layer of softened butter. Line the base with parchment for easier release if you like.
2. In a large bowl, whisk together the ground peanuts, cornmeal, sugar, salt, and cinnamon until evenly combined.
3. In a small saucepan over low heat, warm the milk, water, and 2 tbsp butter just until the butter melts and the mixture is hot to the touch (do not boil).
4. Pour the warm liquids over the dry mix and stir until a thick, spoonable batter forms. If it seems too stiff to scoop, add a splash more milk.

Cooking

1. Set up a steamer: fill a pot with a couple inches of water, bring to a gentle simmer, and fit it with a trivet or steaming rack.
2. Scrape the batter into the prepared mold, cover tightly with foil or a lid to keep out dripping water, and place on the rack.
3. Steam until the center is set and a skewer comes out clean, about 45 minutes, avoiding a hard boil; top up with hot water as needed.
4. Remove the mold and let rest for 10 minutes before unmolding; this helps the crumb set.

Serving and Enjoying

Slice while warm and drizzle with honey, a knob of melted butter, or a splash of warm milk. For a lightly spiced finish, dust with a pinch of cinnamon. Prefer a savory plate? Reduce the sugar and serve alongside stewed greens, finishing with a tiny sprinkle of extra salt to balance the nutty peanuts.

Make-ahead and Storage

Leftovers keep well; wrap and refrigerate. To reheat, steam slices for 5 minutes or warm gently with a splash of milk in a skillet with a dot of butter.