Bogobe jwa lerotse with a Burkinabé twist

Ingredients

In this Burkinabé adaptation, we incorporate local Burkinabé ingredients and spices to enhance the flavors of the dish. The traditional African Bogobe jwa lerotse is transformed into a Burkinabé delight by infusing it with the unique flavors and ingredients of Burkinabé cuisine. We alse have the original recipe for Bogobe jwa lerotse, so you can check it out.

• 2 cups (400g) sorghum flour 2 cups (400g) sorghum flour
• 4 cups (950ml) water 4 cups (950ml) water
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 2g, 0g
• Carbohydrates (total, sugars): 55g, 3g
• Protein: 6g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   In a large pot, bring the water to a boil.
2. 2.
   Gradually add the sorghum flour to the boiling water, stirring continuously to avoid lumps.
3. 3.
   Reduce the heat to low and simmer the mixture for 20-25 minutes, stirring occasionally, until the porridge thickens.
4. 4.
   In a separate pan, heat some oil and sauté the onions until translucent.
5. 5.
   Add the minced garlic and diced tomatoes to the pan and cook until the tomatoes soften.
6. 6.
   Stir in the ground ginger, nutmeg, cloves, cinnamon, and salt. Cook for an additional 2-3 minutes.
7. 7.
   Pour the tomato and spice mixture into the pot with the sorghum porridge and stir well to combine.
8. 8.
   Continue to simmer the porridge for another 10 minutes, allowing the flavors to meld together.
9. 9.
   Serve the Bogobe jwa lerotse hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Sorghum flour — Make sure to gradually add the sorghum flour to the boiling water while stirring continuously to avoid lumps.

Tips & Tricks

• For a creamier texture, you can add a splash of coconut milk or vegetable broth to the porridge.
• Adjust the spices according to your taste preferences. You can add more or less ginger, nutmeg, cloves, and cinnamon to suit your palate.
• Serve the Bogobe jwa lerotse with a side of sautéed vegetables or grilled chicken for a complete meal.

Serving advice

Serve the Bogobe jwa lerotse hot in individual bowls, garnished with fresh cilantro. It pairs well with a side of sautéed vegetables or grilled chicken.

Presentation advice

To elevate the presentation, you can sprinkle some extra ground spices on top of the porridge and garnish with a sprig of fresh cilantro. Serve it in traditional Burkinabé pottery or wooden bowls for an authentic touch.