Entree: Botswana – National Cuisine – Bogobe Jwa Lerotse (Thick sorghum porridge cooked with lerotse melon, a traditional staple porridge of Botswana)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Additional 10 min

Total 45 min

Ingredients

- 2 cups (240 g) sorghum meal or coarse sorghum flour
- 6 cups (1.4 L) water, divided
- 1 small lerotse melon, peeled and grated, about 1.5 lb (700 g), yielding about 2 cups (300 g) grated flesh
- 1 tsp (6 g) salt
- 2 tbsp (30 ml) butter or 2 tbsp (30 ml) vegetable oil
- 1 cup (240 g) madila or plain full-fat yogurt (for serving)
- Optional: 8 oz (225 g) cooked smoked beef or stew meat, shredded, for serving

Instructions

1. In a large heavy-bottomed pot bring 4 cups (960 ml) of the water to a boil. Add the grated lerotse melon and simmer gently 8–10 minutes until the melon softens and releases liquid.
2. Mix the sorghum meal with the remaining 2 cups (480 ml) water in a separate bowl to make a smooth slurry with no lumps.
3. Reduce the pot with melon to a steady simmer. Gradually pour the sorghum slurry into the pot in a steady stream, stirring constantly with a wooden spoon or whisk to avoid lumps.
4. Add salt and continue to cook over low-medium heat, stirring frequently, for 20–30 minutes until the porridge thickens and the sorghum is cooked through; the mixture should be thick and slightly elastic.
5. Stir in butter until melted and incorporated. Taste and adjust salt.
6. To serve, scoop portions into bowls and top each with a spoonful of madila or plain yogurt for a tangy finish. Offer shredded smoked beef or stew alongside or folded in for a heartier entree.