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Traditional Botswana Sorghum dish: Bogobe

Traditional Botswana Sorghum dish: Bogobe

Bogobe is a typical Botswana meal also referred to as "Bogobe Jwa Lerotse" or sorghum porridge. It is a hearty porridge composed of sorghum or millet flour that is frequently served with a variety of side dishes such meat, veggies, or pickled fish.

Bogobe's origins go back many generations, tying up with local populations' culinary customs and agricultural methods. The main components of bogobe, sorghum and millet, have been grown in the area for millennia, serving as the foundation of the community's diet. Bogobe preparation and consumption have developed into an essential component of social events and festivities, signifying harmony and a common ancestry.

Sorghum and millet developed into hardy crops as populations adapted to Botswana's arid terrain, flourishing where other grains failed. The selection of these grains for bogobe demonstrates a relationship between the food and the environment that goes beyond simple necessity.

Preparation Time

40 minutes


1 cup sorghum or millet flour

2-3 cups water

A pinch of salt 




  • In a bowl, mix the sorghum or millet flour with enough water to form a smooth, lump-free paste. The consistency should be similar to pancake batter.
  • In a pot, bring 2-3 cups of water to a boil.
  • Gradually pour the sorghum or millet flour mixture into the boiling water while stirring continuously to prevent lumps.
  • Reduce the heat to low and let the mixture simmer. Keep stirring to avoid sticking to the bottom of the pot.
  • Allow the mixture to thicken to your desired consistency. This can take about 20 minutes. The longer you cook it, the thicker it will become.
  • Add a pinch of salt. Stir well to combine.
  • Serve the bogobe hot.