
Dikgobe is a traditional Setswana dish from Botswana, made with a delightful combination of sorghum or maize grains and legumes such as beans or cowpeas. Nutritious and satisfying, this simple dish is a staple in Botswana’s cuisine, offering a hearty meal perfect for any occasion.
Ingredients:
For Dikgobe:
1 cup (200 g) dried cowpeas or black-eyed peas
1 cup (200 g) maize meal or sorghum grains
4 cups (1 liter) water
1 teaspoon (5 g) salt
1 tablespoon (15 ml) cooking oil (optional)
Instructions:
Soak the Cowpeas: Rinse the cowpeas and soak them in water overnight or for at least 6 hours to soften.
Cook the Cowpeas: Drain the soaked cowpeas and transfer them to a pot. Add 2 cups (500 ml) of water and bring to a boil. Reduce the heat and simmer for 30–40 minutes or until tender.
Prepare the Maize Meal: In a separate pot, bring 2 cups (500 ml) of water to a boil. Gradually stir in the maize meal or sorghum grains, ensuring there are no lumps. Cook over low heat, stirring occasionally, for 20–25 minutes until soft.
Combine and Cook Together: Add the cooked cowpeas to the pot with the maize meal. Stir well to combine. Season with salt and add a tablespoon of oil for extra flavor (optional). Simmer for an additional 10 minutes, allowing the flavors to meld.
Serving: Dikgobe is traditionally served as a main dish or side dish. It pairs wonderfully with meat, vegetables, or as a standalone meal. This recipe serves 4–6 people.
Dikgobe is a wholesome and versatile dish that embodies the simplicity and flavor of Botswanan cuisine. Whether enjoyed on its own or as part of a larger meal, Dikgobe is a nutritious choice loved for its hearty taste.