Likhobe traditional Lesotho dish, prepared with sorghum or corn and beans. This simple but very nourishing dish is often eaten as a main meal, especially in rural areas. It is appreciated for its richness in proteins and carbohydrates, providing lasting energy. Traditionally, it is cooked in large quantities and served during family meals or special occasions. I garnished it with pesto to give it a little more flavor.

Likhobe (Lesotho)

Print the recipe

Pin Recipe

Cooking time 90 mins Total time 1 hr 30 mins

Difficulty: Beginner Servings: 4

Author: Gluten Escape

Ingredients

Servings

• 1 cup sorghum grains (200 g cooked sorghum)

• 1 cup red or white beans (or a can of cooked beans)

• 5 cups of water (or more, depending on cooking)

• Salt to taste

• oil, butter or pesto (Optional)

• Green vegetables to accompany (Optional)

Preparation

1. Preparing the beans:
2. Soak the beans in cold water for 8 to 12 hours (or overnight) to soften them and speed up cooking. Failing that, take canned beans.
3. Drain the beans and rinse them before cooking.
4. Cooking sorghum grains:
5. Rinse them well under cold water.
6. Put the sorghum grains in a large pot with the soaked beans and add about 5 cups of water.
7. Bring to a boil, then reduce the heat and simmer over low heat for about 1 to 1.5 hours, or until the sorghum grains and beans are tender.
8. Seasoning and mixing:
9. Once the sorghum grains and beans are cooked, season with salt to taste.
10. You can also add a little oil or butter to give more flavor and a slightly creamy texture. For my part, I seasoned it with pesto.
11. Serve :
12. Serve Likhobe hot, as is or with green vegetables like sautéed spinach for a more balanced meal.
13. Variants:
14. Likhobe can also be made with other types of beans or legumes, depending on what is available locally.
15. You can add herbs or spices for more flavor, but the traditional recipe keeps it very simple to highlight the basic ingredients.

Rate this recipe: