Nyekoe
4
Easy
10 minutes plus 3 hours for soaking
35 minutes
From the cold mountains of Lesotho, comes warm dishes that remind me of my grandmother. This dish, a combination of our favourite grain and my favourite format of meal, is like a love letter to my late grandmother and the stories she would tell me about Lesotho. A simple meal made with sorghum grain, beans, pumpkin and seasoning, perfect for when home calls, with my own little twist as a “Mosotho in the City”.
Ingredients
Method
- 250 g Woolworths Red Sorghum, soaked and drained
- 100 g Woolworths Red Kidney Beans, soaked and drained
- 100 g Woolworths White Kidney Beans, soaked and drained
- 3 x 500 ml Woolworths Organic Liquid Vegetable Stock or water
- 500 g pumpkin, cubed
Method
Ingredients
1. Into a large pot, add the soaked sorghum and beans. Cover with stock (or water) and allow to simmer for 20 minutes.
2. Once tender, add the pumpkin and mix well. Adjust stock by adding more if needed. Simmer for an additional 15 minutes, the dish will have a soft stew or risotto-like texture.
3. Season to taste with salt and pepper. For my version, add butter, smoked paprika and hard cheese to finish.
4. Serve warm or cold, it can be eaten as is or as a nourishing side.
Chef’s tip: Soak the sorghum and beans together overnight; the soaking is vital.
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