Cuisine: Sotho (Sesotho)
-
Motoho (Fermented Sorghum Porridge)
A tangy, smooth sorghum porridge, traditionally left to ferment overnight.
-
Likhobe (Samp and Beans)
Basotho samp or maize kernels cooked with beans. Hearty and slow-cooked.
-
Makoenya (Fat Cakes)
Golden fried dough balls, known as magwinya or vetkoek across Mzansi.