Kalanga Cuisine
03 July, 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
