Recipe
Bogobe Jwa Lerotse - Traditional African Sorghum Porridge
Savory African Sorghum Porridge: A Taste of Tradition
4.4 out of 5
Bogobe Jwa Lerotse is a classic dish from African cuisine. This hearty sorghum porridge is a staple in many African households, known for its comforting flavors and nourishing qualities.
Metadata
Preparation time
10 minutes
Cooking time
1 hour 10 minutes
Total time
1 hour 20 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegan, Vegetarian, Gluten-free, Dairy-free, Nut-free
Allergens
N/A
Not suitable for
Paleo, Keto, Low-carb, High-protein, Raw food
Ingredients
-
1 cup (200g) sorghum grains 1 cup (200g) sorghum grains
-
4 cups (950ml) water 4 cups (950ml) water
-
Salt, to taste Salt, to taste
Nutrition
- Calories (kcal / KJ): 180 kcal / 753 KJ
- Fat (total, saturated): 1g, 0g
- Carbohydrates (total, sugars): 40g, 0g
- Protein: 4g
- Fiber: 6g
- Salt: 0.5g
Preparation
-
1.Rinse the sorghum grains thoroughly under cold water to remove any impurities.
-
2.In a large pot, bring the water to a boil.
-
3.Add the sorghum grains to the boiling water and reduce the heat to low.
-
4.Cover the pot and simmer for about 1 hour, or until the sorghum grains are tender and cooked through.
-
5.Stir occasionally to prevent sticking and add more water if needed.
-
6.Once the sorghum grains are cooked, use a wooden spoon or a whisk to mash them slightly, creating a creamy consistency.
-
7.Season with salt to taste and continue cooking for another 10 minutes, stirring occasionally.
-
8.Remove from heat and let it rest for a few minutes before serving.
Treat your ingredients with care...
- Sorghum grains — Make sure to rinse the grains thoroughly before cooking to remove any debris or impurities.
Tips & Tricks
- For a creamier texture, you can blend a portion of the cooked sorghum grains before adding them back to the pot.
- Add a knob of butter or a drizzle of olive oil to enhance the richness of the porridge.
- Serve the Bogobe Jwa Lerotse with a flavorful stew or sauce for a complete and satisfying meal.
- Experiment with different toppings such as chopped herbs, roasted vegetables, or a sprinkle of spices to add variety to the dish.
- Leftover porridge can be refrigerated and reheated the next day. Add a splash of water or broth while reheating to maintain the desired consistency.
Serving advice
Serve the Bogobe Jwa Lerotse hot in individual bowls. It can be enjoyed as a standalone dish or as a side to complement a variety of African-inspired meals.
Presentation advice
Garnish the porridge with a sprinkle of fresh herbs or a drizzle of olive oil for an appealing presentation. Serve it alongside colorful vegetables or a protein-rich stew to create an enticing and visually pleasing plate.
More recipes...
For Bogobe jwa lerotse
More African cuisine dishes » Browse all
Bogobe jwa lerotse
Porridge with sorghum flour
Bogobe jwa lerotse is a traditional dish from Botswana made from sorghum flour and water. It is a staple food in many households and is often...
Dikgobe
Beans and maize meal
Dikgobe is a traditional dish from Botswana made with sorghum or maize meal and beans. It is a hearty and filling meal that is perfect for cold weather.
Smiley
Smiley is a traditional Icelandic dish made from boiled sheep's head.