Lesotho Sorghum and Bean Porridge
Likhobe
A nutritious and filling porridge made from sorghum and beans, often enhanced with cracked wheat for a creamy texture. This dish is a staple in Lesotho, providing sustained energy and essential nutrients.
🧂 Ingredients
- 1 cup Sorghum
- 0.5 cup Dried beans(such as kidney beans or black-eyed peas, soaked overnight)
- 1 cup Cracked wheat berries(or pearl barley)
- 6 cups Water(or more as needed)
- 2 tbsp Vegetable oil
- 1 tsp Salt(to taste)
- 0.25 tsp Black pepper(optional, to taste)
- 0.5 tsp Turmeric(optional, for color and flavor)
👨🍳 Instructions
- 1
Rinse the sorghum, soaked beans, and cracked wheat berries thoroughly under cold water.
💡 Tip: Soaking the beans overnight significantly reduces their cooking time and improves digestibility. - 2
In a large pot or Dutch oven, combine the rinsed sorghum, beans, and cracked wheat berries.
- 3
Add the vegetable oil, salt, pepper (if using), and turmeric (if using). Pour in 6 cups of water, ensuring all grains and beans are covered.
- 4
Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for at least 2 hours, or until the grains and beans are tender.
💡 Tip: Stir occasionally to prevent sticking and add more water if the porridge becomes too thick. - 5
Taste and adjust seasoning as needed. Serve warm.
💡 Tip: This porridge is a complete meal on its own but can also be served as a side dish.
💡 Pro Tips
- ✓For a creamier texture, you can mash some of the cooked beans against the side of the pot.
- ✓This dish is excellent for meal prepping as it stores well in the refrigerator for several days.
- ✓Add other vegetables like diced pumpkin or sweet potato during the last 30 minutes of cooking for added flavor and nutrients.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Use different types of beans or lentils.
- Incorporate other grains like millet or maize meal.
- Add a pinch of chili flakes for a bit of heat.