Likhobe dish made with sorghum or maize and beans. This simple yet very nourishing dish is often eaten as a main meal, especially in rural areas. It is valued for its high protein and carbohydrate content, providing sustained energy. Traditionally, it is cooked in large quantities and served at family meals or special occasions. I've added pesto to give it a bit more flavor.

Likhobe (Lesotho)

Lesotho

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Cooking time 90 minutes Total time 1 hour 30 minutes

Difficulty: Beginner Servings: 4 Special regime:

Naturally gluten-free

Ingredients

Servings

• 1 cup of sorghum grains (200 g of cooked sorghum)

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

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

• 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. Alternatively, use 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 heat and simmer gently 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 for extra flavor and a slightly creamy texture. I personally seasoned mine with pesto.
11. Serve :
12. Serve the Likhobe hot, either as is or accompanied by green vegetables such as sautéed spinach for a more balanced meal.
13. Variants:
14. Likhobe can also be prepared with other types of beans or legumes, depending on what is available locally.
15. You can add herbs or spices for extra flavor, but the traditional recipe remains very simple to highlight the basic ingredients.

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