Botswana

The dish

Bogobe is a thick porridge made from sorghum or cornmeal. For breakfast it’s served with eggs and a tomato and onion relish. I had to substitute several ingredients, since authentic sorghum meal and lerotse are hard to source.

What we thought

Not good, but African porridge dishes just aren’t for me. 1.5/5.

Ingredients and directions

Bogobe with Eggs and Tomato Relish

Note: Traditional bogobe uses sorghum meal which can be hard to find. I used Masa harina instead with butternut squash and Greek yogurt.

Ingredients

For the porridge

• 1 medium butternut squash, peeled, deseeded, and cubed small
• 1 1/2 cups masa harina, divided
• 3 cups water, plus 1 cup cold water
• 1/2 cup plain Greek yogurt
• 2 tbsp butter
• Salt to taste

For the eggs and relish

• 4 large eggs
• 1 medium onion, finely chopped
• 2 ripe tomatoes, finely chopped
• 1 clove garlic, minced
• 1/2 tsp curry powder
• 1 tbsp oil, plus more for frying the eggs
• Salt and black pepper to taste

Directions

1. Place the squash cubes in a large pot with 3 cups of water. Bring to a boil, cover, and simmer for 20 minutes, until fork-tender.
2. Mash the squash in its cooking water with a whisk, potato masher, or immersion blender until you have a smooth, boiling orange puree.
3. In a small bowl, mix 1 cup of the masa harina with 1 cup of cold water into a smooth, runny paste. Pour it slowly into the boiling puree, whisking vigorously.
4. Reduce the heat to low. Gradually stir in the remaining 1/2 cup of dry masa harina with a sturdy wooden spoon.
5. Cover and steam on low for 12 minutes, stirring once halfway so the bottom doesn’t burn.
6. Meanwhile, heat 1 tbsp of oil in a skillet over medium heat. Add the onion and garlic and cook for 3 minutes, until soft and fragrant.
7. Stir in the curry powder, then add the tomatoes with a pinch of salt and pepper. Cook 4–5 minutes, crushing the tomatoes with your spoon, until thick and jammy. Transfer to a small dish and wipe the skillet clean.
8. Add a splash of oil to the skillet and fry the eggs sunny-side up, keeping the yolks runny. Season with salt and pepper.
9. Turn off the heat under the porridge. Stir in the butter and the Greek yogurt. Season with salt to taste.

To serve: Spoon a generous mound of porridge into each bowl, top with the warm relish and an egg. Pierce the yolk so it runs into the relish and porridge.