Lerotse Porridge

Bogobe jwa lerotse

Ingredients6

• Lerotse melon (pulp)500 g
• Water1 L
• Sorghum flour250 g
• Salt1 tsp
• Butter2 tbsp
• Milk (optional)200 ml

Method

1. Cut the lerotse melon in half, scoop out the flesh, discard seeds, and mash the pulp.
2. In a large pot, bring water to a boil, add the mashed lerotse pulp and simmer for 10 minutes.
3. Gradually whisk in sorghum flour, stirring continuously to avoid lumps.
4. Cook the mixture over low heat, stirring, until it thickens into a smooth porridge, about 15 minutes.
5. Season with salt and stir in butter (and milk if using) before serving hot.