The Culture

Lesotho's food culture reflects its geographical location, history, and traditional customs. The cuisine is primarily based on grains, maize, and sorghum, which are used to make staple foods such as pap (porridge) and morogo (leafy greens). Meat, especially beef and mutton, is a significant part of the diet, and it is often cooked over open fires. Traditional meals also include stews, soups, and curries with vegetables and legumes. Lesotho's food culture also includes a variety of fermented foods, such as morala (sour porridge) and ting (sour dough). The country's food culture is deeply rooted in communal eating, with meals often being shared among family and friends, emphasizing the importance of community and hospitality.

⭐ The National Dish ⭐

  • Pap Pap

    https://www.dbenational.org/recipes/pap-pap

    Pap pap is a traditional African porridge made from ground maize or cornmeal. It is a staple food in many African countries, including South Africa, where it is known as "pap" or "pap and vleis" (pap and meat). Pap pap is typically served as a side dish to accompany meats, stews, or vegetables. It has a thick, creamy texture and a mild, slightly sweet flavor.

Other great dishes from Lesotho