Bogobe jwa lerotse

Bogobe jwa lerotse, also known as slap-pap, is a type of porridge eaten in Botswana and also a national dish of Botswana, characterized by a delicate flavor imparted by the lerotse melon, a type of fruit that is visually reminiscent of a typical watermelon and distinguished by its orange-colored flesh. Lerotse has a neutral flavor when raw, but it imparts a unique flavor to the dish when cooked. The dish is typically stirred with a traditional wooden whisk, called lehetho, and has a porridge-like consistency when fully cooked It is often consumed at weddings and other social gathering.[1]It has a wonderfully subtle flavour given to it by the lerotse melon.  This fruit which looks almost identical to the common water melon, has orange flesh that is not sweet.  Raw, it tastes a little like cucumber, and when cooked it gives the bogobe a unique flavor.https://www.botswanayouth.com/recipe-of-the-day-bogobe-jwa-lerotse/

Preparing lerotse

Its key ingredient is the lerotse melon, a less-sweet variety of watermelon indigenous to Botswana which is more similar in taste to the cucumber when raw.[2] The dish typically consists of lerotse, which is chopped into pieces and boiled, as well as sorghum meal and sour milk.[1][3]

The other recipe is as follows:

Ingredients
  • ½ Lerotse
  • 1kg Bopi jwa mabele (sorghum)
  • 1 cup Madila
  • Mayonnaise (optional)
  • water

Method
  1. Slice lerotse and peel it. Remove the seeds
  2. Cut lerotse into pieces to fit the size of the pot.
  3. Boil some water (about 1/4 of the pot). When boiling, add enough lerotse to fill the pot and cover. When the volume reduces, add more lerotse, and continue until all the lerotse pieces have been added.
  4. Cook gently for another 30 minutes, until the lerotse can be whisked with a traditional wooden whisk (lehetho). Slowly stir in the bopi jwa mabele, a little at a time, while you whisk until all the lumps are broken down. At this point the mixture should be of a creamy consistency – the consistency of typical soft porridge.
  5. Cover the pot and allow simmering.
  6. Add bogobe while stirring with a cooking stick (liso le le apayang) to avoid lumps.
  7. Continue adding bogobe and stirring to a desired consistency and allow to cook for about 15 min and then add the madila, gently folding it into the boiling mixture. Then add 3tbs of mayonnaise and continue to fold in. Reduce the heat and simmer for another 5 min.
  8. Leave it for another 30 minutes.



See also

References
  1. "Bogobe Jwa Lerotse". Spar Botswana. 7 August 2017. Retrieved 23 January 2020.
  2. "Bogobe jwa lerotse: Traditional Porridge From Botswana". Taste Atlas. 1 September 2019. Retrieved 23 January 2020.
  3. Benjamin, Robert (13 March 2019). "African safaris: Dishes to sample". Mail Travel. Retrieved 23 January 2020.


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