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Lesotho (Lesothan Recipes)

World Cuisine Recipes

   Like the surrounding South Africa, Malay influences are quite strong in Lesothan cuisine and you will find spicy curries, chutneys, pickled fish and curry-marinated Pork or Lamb kebabs in this country. The basic ingredients of Lesotho cuisine include seafood, meat products and wild game, and also fresh fruits and vegetables. Meat forms the basis of many Lesothan dishes and cured and smoked hams are commonplace. However, like much of Africa the carbohydrate staples are maize, cassava, rice, plantains and millet and are often served with peanut-based stews, aubergine sauces, tomato sauces or spinach sauces.
Afrikaanse Stoofschotel

1 large onion
1 tsp curry powder
300 g potatoes
300 g white cabbage
2 tomatoes
300 ml water
Salt and pepper to season
Cooking Instructions:
Dice the potatoes and shred the cabbage. Fry the onion in hot oil then add curry powder and fry for a minute longer. Add the potatoes and water, bring to a boil and allow to simmer for five minutes. Add the cabbage and cook for 10 minutes longer. Chop the tomatoes and add to the stew. Cook for 5 more minutes until the tomatoes soften. Season with salt and pepper and serve.
Banana Soufflé

4 ripe bananas
3 tbsp sugar
120 ml whipped cream
2 egg yolks, well beaten
2 egg whites, beaten until stiff
Zest of 1 lemon, grated
2 tsp lemon juice
Cooking Instructions:
Liberally grease a soufflé pan with butter and chill in the fridge. After about 20 minutes remove the pan and grease again then coat with sugar and place back in the fridge. Meanwhile mash the bananas and gently add the sugar then cream-in the whipped cream and mash to a paste. Add the egg yolks, lemon zest and lemon juice and mix thoroughly. Gently fold in the egg whites and pour the mixture into the soufflé dish. Set on a baking sheet and place in an oven pre-heated to 170C and bake until firm and well risen (about 25 minutes). Serve with a light vanilla custard.
Beetroot, Orange and Pumpkin Sambal

800 g cooked beetroot, peeled and diced
1 cinnamon stick

450 g pumpkin, peeled and finely grated
finely-grated zest of 2 oranges
1 tbsp mustard powder
600 ml malt (or red wine) vinegar
220 g granulated sugar
1/2 tsp cayenne pepper
1 tbsp curry powder
Cooking Instructions:
Combine all the ingredients in a large pan and bring to a boil. Reduce to a simmer, cover and cook for 30 minutes, stirring occasionally. Allow to col a little then spoon into sterilized jars and seal. Allow to mature for at least 3 weeks before using. Store in a cool, dry, place.
Lesothan Chakalaka

1 red bell pepper, finely chopped
2 tomatoes, fienly chopped
1 onion, finely chopped
2 hot red chillies, finely chopped
1 carrot, finely chopped
Cooking Instructions:
Fry the carrots in a pan for a few minutes then add the onion, chillies 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 rice or Pap.

300 g maize meal or polenta
300 ml water
Cooking Instructions:
Bring the water to a boil and add the polenta 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.
Spinach and Tangerine Soup

1.5 l chicken stock
75 g yellow split peas
25 g unsalted butter
100 g spring onions, chopped
1 tsp ground turmeric
225 g fresh spinach, finely chopped
40 g parsley, chopped
50 g coriander, chopped
Grated zest of 2 tangerines
Juice of 3 tangerines
20 g ground rice or rice flour
150 ml cold water
225 g natural yoghurt
Cooking Instructions:
Soak the split peas over night. The following day add the chicken stock to a pan and bring to a boil. Drain the split peas and add to the pan. Reduce to a simmer and cook for 10 minutes. Meanwhile, melt the butter in a pan and add the spring onions. Fry gently for 5 minutes before adding the turmeric. Fry for 1 minutes then add the cold water and ground rice and stir in. Transfer the contents of the pan to the stock pot then add the coriander, spinach, parsley and tangerine zest and juice to the pan, cover and cook for 15 minutes, stirring occasionaly. Ladle the soup into dishes, garnish with a dollop of yoghurt and sprinkle fresh corinader over the top. Serve immediately.

World Cuisine Recipes


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