Entree: Botswana – Northern Culinary Region – Bogobe Jwa Lerotse (A thick Botswana sorghum porridge cooked with grated lerotse melon that acts as a flavoring and coloring agent)

Serving Size: 4

Approximate Time

Prep 5 min

Cook 30 min

Total 35 min

Ingredients

- 2 cups (280 g) sorghum meal or sorghum flour
- 6 cups (1.4 L) water, plus extra as needed
- 1 medium lerotse melon, grated, about 2 cups (300 g)
- 1 tsp (5 g) salt
- 2 tbsp (30 g) butter or rendered beef fat
- Optional: 1 cup (240 ml) beef or vegetable stock for extra flavor

Instructions

1. In a large heavy-bottomed pot bring 5 cups (1.2 L) of the water and the grated lerotse melon to a boil over medium-high heat. Reduce to a gentle simmer and cook 5 minutes to soften the melon and release its juices.
2. If using stock, add it now and bring the liquid back to a gentle boil. Season with 1 tsp (5 g) salt.
3. In a bowl, whisk the sorghum meal with the remaining 1 cup (240 ml) cold water to form a smooth slurry. Reduce the pot heat to medium-low.
4. Slowly pour the sorghum slurry into the simmering melon liquid while whisking or stirring continuously to prevent lumps. Continue to stir until the mixture begins to thicken.
5. Lower the heat and cook, stirring frequently, until the porridge is thick and the sorghum is fully cooked through, about 20–30 minutes. Add extra hot water a little at a time if the porridge becomes too stiff; it should be thick but spoonable.
6. Stir in the butter until melted and incorporated. Taste and adjust salt.
7. Serve hot as a main starch, traditionally shaped into portions and eaten with meat stews, relish or vegetables.