“Cornmeal porridge is the staple of the Basotho. Usually a sauce of peas, chopped greens, or other vegetables accompanies the thick porridge, and on special occasions a chicken is added to the pot.”
(PAP-PAP aka cornmeal porridge)
300g maize meal (or polenta)
Bring the water to a boil and add the polenta, stirring until a stiff mixture is attained. Leave to simmer for 25 minutes, stirring every five minutes to prevent burning. Serve with a stew or a sauce such as Chakalaka.
This is a traditional Lesothan recipe for a classic vegetarian sauce of carrot and red bell pepper cooked with tomatoes.
2 tablespoons of vegetable oil
1 carrot, finely chopped
1 onion, finely chopped
2 hot red chilies, finely chopped
1 red bell pepper, finely chopped
2 tomatoes, finely chopped
Fry the carrots in a pan for a few minutes then add the onion, chilies and bell pepper. Fry for five minutes more then add the tomatoes. Cook until the tomatoes break down and form a mush. Season and serve with Pap.
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