Kalanga Cuisine

July 03, 2014

Nzipo waka nginilila!. lashila bukhwilo u zwi hwile

DOBI

INGREDIENTS

1 cup dried morogo wa dinawa

1 and half cups pounded peanuts

3 cups water

Pinch of salt

COOKING METHOD

1) Wash morogo thoroughly and place in pot morogo, pour water, pace lid and cook until tender

2) Add pounded peanuts and a pinch of salt

3) Cook in low heat for 20 minutes

Serve with lebelebele/bogobe jwa mabele or maize meal and nama

CHIMONI

INGREDIENTS

3 cups ditloo

250g samp

2 cups pounded peanuts

Pinch of salt

COOKING METHOD

1) Cook ditloo until  they are tender

2) Then add samp and cook until all ingredients are tender , stirr occasionally

3) Add the pinch of salt and pounded peanuts and simmer for 20 minutes

4) Serve plain or with beef stew or phane or morogo

THOPI+DELELE

Lebelebele/Mabele a a apeilweng ka lerotse

THOPI

Half of medium size mame a lerotse (inner part)

500g bopi jwa lebelebele

COOKING METHOD

1) Cook mame a lerotse until tender

2) When tender stir (fetlha) until watery

3) Then, add half of bopi jwa lebelebele (250g) stirring occasionally to avoid lumps and simmer for five minutes

4) Add the rest of bopi jwa lebelebele (250g) stirring occasionally and simmer for 15 minutes

5) Serve with delele/madila/meat/ plain or morogo

DELELE

1 cup dried or fresh delele

Pinch of bicarbonate of Soda

2 cups of water

Pinch of salt

COOKING METHOD

1) Boil the two cups of water and add bicarbonate of soda and delele and cook for 10 minutes

NB: Do not put on the lid.

2) Add a pinch of salt and simmer for 2 minutes. You can also add a pinch of pepper.

3) Serve with bogobe jwa mabele or mealie meal. ENDS

Courtesy of Ebat Guest Lodge

Recipes by: Taboka Phonnie

Compiled by: Keamogetse Letsholo

Photography: Keamogetse Letsholo