A FOOD TRADITION
Basotho Cuisine
The traditional cooking of Lesotho centers on maize and sorghum staples, beans, seasonal greens, and simple fried or fermented preparations.
Dishes linked to this cuisine
1–12 of 15
Bohobe ba polata
A Basotho baked wheat bread made from a fermented dough.
Leqebekoane
Leqebekoane is a Basotho steamed wheat bread made from a fermented dough and eaten with drinks, soups, stews or cooked greens.
Likhobe
Likhobe is a thick Basotho stew of beans and maize simmered together until tender and commonly served hot.
Liphaphatha
A flat Basotho wheat bread cooked by pot-roasting a fermented dough.
Makoenya
Makoenya are Basotho fried dough cakes made from wheat flour, yeast, sugar, salt, water, and frying oil.
Mochahlama oa mabele
A sour Basotho composite bread combining sorghum and wheat flours in a fermented steamed dough.
Mochahlama oa poone
A sour Basotho composite bread combining maize and wheat flours in a fermented steamed dough.
Mochahlama oa poone feela
A Basotho steamed fermented bread made by scalding dry maize meal before adding starter and salt.
Monepola oa poone e ncha
A traditional Basotho bread made from wet-milled green maize kernels.
Monepola oa poone ea thooko
A dense, sour Basotho bread made from wet-milled dry maize and steamed, either as fermented balls or worked into a smooth round loaf called polokoe.
Moroho
Moroho is a traditional Basotho preparation of leafy greens gently cooked with onion, oil, salt, and water.
Motoho
Motoho is a fermented and boiled sorghum porridge traditionally eaten hot as a Basotho breakfast food.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.