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Name: Lerotse Porridge
Total time: 45 min
Yield: Serves 4
Cuisine: Botswana
Ingredients: 500 g Lerotse melon (pulp); 1 L Water; 250 g Sorghum flour; 1 tsp Salt; 2 tbsp Butter; 200 ml Milk (optional)

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Botswana45 minServes 4déjà cuisiné

Lerotse Porridge

Bogobe jwa lerotse

Ingrédients6

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

fruitautrecéréaleépice et saucelaitier et œuf

Préparation

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

Name a dish.

Lerotse Porridge

Ingrédients6

Préparation

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