Lesotho's cuisine reflects its mountainous terrain and pastoral traditions, built around maize, sorghum, and dairy from sheep and cattle herding. Simple, hearty dishes dominate everyday cooking in this landlocked kingdom.

Papa, a firm maize porridge, serves as the staple accompaniment to most Basotho meals, typically paired with a vegetable or meat relish called moroho. Sour porridge and fermented grain drinks also hold cultural significance.