Everyday meals
Dikgwapa (sorghum porridge with dried meat)
A thick sorghum flour porridge flavoured with pieces of sun-dried meat, a staple dish of Botswana. It is eaten hot, often at lunch or dinner, with the fingers or a spoon.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Soak the dried meat in lukewarm water for 20 minutes to soften it, then drain and cut it into small pieces.
- Put the meat in a large pot with 1 litre of water and the onion, then cook over medium heat for 30 minutes until tender.
- In a bowl, mix the sorghum flour with the remaining cold water to avoid lumps.
- Pour the mixture into the pot, stirring constantly, then simmer gently for 10 to 15 minutes, stirring regularly, until you get a thick porridge that pulls away from the sides.
- Adjust the seasoning with salt and pepper, then serve piping hot.
Variations and tips
Fresh beef version. Replace the dried meat with 300 g of braising beef, simmered for 1 hour 30 minutes before adding the flour.
More ideas
Bogobe jwa dikgomo tse di tsweu (white maize porridge with beef)1 h 45 · 4 serv.Bogobe jwa kgomo (beef porridge)2 h 20 · 4 serv.Bogobe jwa mogodu (porridge with tripe)2 h 20 · 4 serv.Lemon beef (kgomo ya lemoko)1 h 30 · 4 serv.Dikgaga (tripe and squash stew)2 h 25 · 4 serv.Dikgapu tsa dinonyane (soupe de poulet aux pois)1 h 15 · 4 serv.Dinonyane (tomato-braised chicken)1 h 05 · 4 serv.Kgomo ya dikwena (beef with tomatoes)1 h 50 · 4 serv.
Botswana
Botswana
Botswana
Botswana
Botswana
Botswana
Botswana
Botswana
Original Ecomely recipe.