Sesotho Pumpkin and Bean Stew
Nyekoe
A hearty and nutritious stew made with pumpkin, beans, and sorghum, showcasing the staple ingredients of Basotho cuisine. This dish is often served as a comforting meal, especially during cooler months.
🧂 Ingredients
- 1 cup Dried Speckled Beans
- 1 cup Sorghum Grain
- 500 g Pumpkin(peeled and cubed)
- 1 medium Onion(chopped)
- 2 cloves Garlic(minced)
- 2 tbsp Vegetable Oil
- 8 cups Water(or as needed)
- to taste Salt
- to taste Black Pepper
- 1 tsp Turmeric(optional)
👨🍳 Instructions
- 1
Soak the dried beans overnight or for at least 8 hours. Drain and rinse them.
- 2
In a large pot, combine the soaked beans, sorghum grain, chopped onion, minced garlic, and vegetable oil. Add 6 cups of water.
- 3
Bring the mixture to a boil, then reduce heat, cover, and simmer for about 1 hour, or until the beans and sorghum are tender. Add more water if needed.
- 4
Add the cubed pumpkin to the pot. Stir in salt, black pepper, and turmeric (if using).
- 5
Continue to simmer, covered, for another 30 minutes, or until the pumpkin is soft and cooked through. Add more water if the stew becomes too thick.
- 6
Taste and adjust seasoning as needed. Serve hot.
💡 Pro Tips
- ✓For a quicker cooking time, you can use canned beans, but ensure they are well-rinsed.
- ✓Adjust the amount of water to achieve your desired stew consistency.
- ✓This stew can be made vegetarian or vegan by omitting any meat products and using vegetable stock if preferred.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other seasonal vegetables like carrots or sweet potatoes.
- For added flavor, a pinch of chili flakes can be included.
- Serve with a side of pap (maize meal porridge).