BOGOBE JWA LEROTSE

Ingredients: - 2 cups bopi jwa mabele (sorghum mealie) - 1/2 lerotse (cooking melon) cut into 3 cm chunks, peeled and seeds removed - 3/4 cup madila (sour milk) - water - pinches of sugar (optional)

cooking method

1)Boil some water (about 1/4 of the pot). When boiling, add enough lerotse to fill the pot and cover.

2)When the volume reduces, add more lerotse, and continue until all the lerotse pieces have been added.

3)Cook gently for another 30 minutes, until the lerotse can be whisked with a traditional wooden whisk (lehetho), removing any unwanted items (lumps and lerotse strings).

4) after a convincingly good lerotse juice add madila and sugar (optional)

5)Slowly stir in the bopi jwa mabele, a little at a time, while you whisk until all the lumps are broken down. At this point the mixture should be of a creamy consistency - the consistency of typical soft porridge.

6)Cover the pot and allow to simmer.

7)Add more mabele while stirring with a cooking stick (liso le le apayang) to avoid lumps.

8)Continue adding mabele and stirring to a desired consistency and allow to cook for about 20 min.