INTERNATIONAL CALENDAR 2014 - RECIPES - LESOTHO

(From: http://www.everyculture.com/Ja-Ma/Lesotho.html#ixzz2O6V8rjY8)
“Cornmeal porridge is the staple of the Basotho. Usually a sauce of peas, chopped greens, or other vegetables accompanies the thick porridge, and on special occasions a chicken is added to the pot.”

Motoho/Cornmeal Porridge

(PAP-PAP aka cornmeal porridge)
http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-pap

Ingredients:

300g maize meal (or polenta)
300ml water

Bring the water to a boil and add the polenta, stirring until a stiff mixture is attained. Leave to simmer for 25 minutes, stirring every five minutes to prevent burning. Serve with a stew or a sauce such as Chakalaka.

 

Lesothan Chakalaka/Tomato sauce with carrot and red bell pepper

http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-lesotho-chakalaka

This is a traditional Lesothan recipe for a classic vegetarian sauce of carrot and red bell pepper cooked with tomatoes.

Ingredients:

2 tablespoons of vegetable oil
1 carrot, finely chopped
1 onion, finely chopped
2 hot red chilies, finely chopped
1 red bell pepper, finely chopped
2 tomatoes, finely chopped

Fry the carrots in a pan for a few minutes then add the onion, chilies and bell pepper. Fry for five minutes more then add the tomatoes. Cook until the tomatoes break down and form a mush. Season and serve with Pap.