A FOOD TRADITION
Sotho cuisine
Sotho cuisine spans communities in the Free State, Gauteng, and surrounding areas, with close cultural and culinary links to Lesotho. Maize and sorghum provide staple grains, accompanied by beans, pumpkin, leafy vegetables, wild greens, fermented milk, and meat. Traditional techniques include grinding grain, fermenting sorghum, slow-cooking legumes, preparing thick porridges, and simmering vegetables or meat in pots. Familiar examples include motoho, a fermented sorghum porridge; papa served with moroho or other relishes; and likhobe, a substantial mixture of beans, maize, and vegetables. The cuisine is shared across borders and should not be treated as exclusively South African.
Dishes linked to this cuisine
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Leqebekoane
Leqebekoane is a Basotho steamed wheat bread made from a fermented dough and eaten with drinks, soups, stews or cooked greens.
Morogo
Morogo is a Southern African dish of cooked leafy greens, usually softened with onion and sometimes tomato or cooking oil.
Pap
Pap is a cooked South African maize-meal porridge served soft or stiff, commonly as a staple accompaniment to savory foods.
Sekgotho
A Sotho everyday dish in which beans or Bambara groundnuts are cooked with sorghum meal into a thick, sustaining preparation.
Ting
Ting is a sour fermented sorghum porridge prepared by fermenting sorghum flour with water before cooking.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.