Desserts
Bogobe jwa Lerotse
Ingredients
- - 500 g (about 3 cups) lerotse melon flesh (or sweet pumpkin as a substitute), peeled, deseeded and cubed
- - 150 g (1 cup) sorghum meal
- - 750 ml (3 cups) water
- - 60 g (1/4 cup) sugar, or to taste
- - 1 pinch salt
- - 5 ml (1 tsp) ground cinnamon (optional)
Method
- Place the melon flesh in a saucepan with 250 ml of the water and simmer for 15-20 minutes until very soft.
- Mash the softened melon roughly with a potato masher and set aside.
- In a separate saucepan, bring the remaining 500 ml water to the boil with a pinch of salt.
- Mix the sorghum meal with a little cold water to form a smooth paste, then whisk into the boiling water.
- Reduce heat to low and simmer, stirring often, for 15-20 minutes until thick.
- Stir the mashed melon, sugar and cinnamon, if using, into the porridge.
- Continue simmering for a further 5 minutes, stirring well, until fully combined and heated through.
- Serve warm in bowls as a dessert or sweet treat.
Introduction: This sweetened version of sorghum porridge is made with lerotse, a type of indigenous melon grown across Botswana, cooked down until soft and stirred through the porridge for natural sweetness.
Cultural Background: This sweetened version of sorghum porridge is made with lerotse, a type of indigenous melon grown across Botswana, cooked down until soft and stirred through the porridge for natural sweetness. Traditionally prepared when melons are harvested in abundance, it is enjoyed as a comforting dessert or sweet treat, showing how a single staple, sorghum porridge, can shift from savoury breakfast to sweet pudding depending on preparation.
Tips: Adjust the sugar to taste depending on the natural sweetness of the melon used. For a smoother pudding, blend the cooked melon before stirring it into the porridge.
Variations: Use pumpkin in place of lerotse melon if unavailable, for a very similar traditional-style pudding. Top with a splash of milk or cream before serving for extra richness. Naturally vegan as written, provided no dairy topping is added.
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat gently in a saucepan over low heat with a splash of water or milk, stirring until smooth.
Nutrition: Approx. per serving: 230 kcal, 4 g protein, 50 g carbohydrates, 1 g fat, 4 g fibre.
FAQs:
Q: What is lerotse melon?
A: Lerotse is an indigenous Southern African melon with pale, firm flesh, traditionally grown alongside maize and sorghum and used in both sweet and savoury dishes.
Q: Can this be served cold?
A: It is traditionally served warm, though leftovers can be enjoyed chilled as a firmer, pudding-like dessert.