Nyekoe is a traditional African dish originating from Lesotho. It’s made with a combination of beans, sorghum, pumpkin, oil, salt, and pepper. The beans are soaked overnight, then cooked with sorghum, and once the beans have been cooked, small pieces of pumpkin are added to the pot with the other ingredients.
Oil and seasonings are also added to the pot, and the combination is slightly mashed to desired consistency. This vegetarian stew can be served either hot or cold, and it’s usually prepared in winter, in large black cauldrons.
In this special Father’s Day edition, we celebrate the unique bonds that fathers and their children share, particularly through the lens of culinary tradition. One such bond is beautifully showcased by Koele Khutlang and his daughter, both chefs who continue their family legacy through the beloved dish, Nyekoe. This traditional Lesotho recipe, rich with beans, sorghum, and pumpkin, highlights their culinary heritage and their dedication to preserving cultural traditions.
Ingredients:
– 1 liter of water (additional as needed during cooking)
– 500g pinto beans
– 500g sorghum
– 1/4 Jarrhadale pumpkin
– 2 tbsp salt
– 1 tsp ground black pepper
– 1/4 cup canola oil
Method:
- Soak the beans and sorghum overnight or for at least 3 hours before cooking.
- Add boiling water to a pot, then add the beans and sorghum. Season with salt and pepper.
- Once tender, add the chopped pumpkin and mix well. Simmer for an additional 15 minutes or until the pumpkin is soft.
- The dish should have a porridge-like consistency, thicker than a stew but not too dense.
- Adjust salt and pepper to taste before serving.
Nyekoe not only provides a hearty and nutritious meal but also embodies the warmth and continuity of family traditions, passed down through generations. Enjoy making this dish as you create and cherish your family memories.
Courtesy: African Grill Ottawa, Canada