Bogobe jwa lerotse 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 flavour.
- ½ Lerotse
- 1kg Bopi jwa mabele (sorghum)
- 1 cup Madila
- Mayonnaise (optional)
- Slice lerotse and peel it. Remove the seeds
- Cut lerotse into pieces to fit the size of the pot.
- 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.
- 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.
- Cover the pot and allow simmering.
- Add bogobe while stirring with a cooking stick (liso le le apayang) to avoid lumps.
- 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.
- Leave it for another 30 minutes.