Chef Ska Moteane, chef and author was born in the Thaba-Tseka district of Lesotho. Ska, having inherited her mother’s passion for cooking, studied culinary arts in Johannesburg. Her book “Cuisine of the Mountain Kingdom” was named as the Best African Cookbook in the World at the Gourmand World Cookbook Awards in 2012. When designing her menus, Ska bases everything on what she can source locally. On June 4, learn how to cook “Lesotho Likhobe” with Ska followed by a live discussion with both Ska and Beri Bonglim, a technical specialist at the Crop Trust who works closely on crop wild relatives and the Svalbard Global Seed Vault. Together, they will discuss sorghum and other drought-tolerant crops included in Chef Ska’s dish, highlighting the importance of biodiversity in adapting our food crops to climate change.
Recipe: Lesotho Likhobe
- 1 cup cracked wheat berries
- 1 cup sorghum
- 1/2 cup dried beans
- 40g solid vegetable oil
- Salt to taste
- Black pepper (optional)
- 1 tablespoon turmeric (optional)
- Sort the wheat berries and crush/crack them into smaller pieces on a mill or in a foo processor. Winnow the cracked wheat from the husks and any other particles.
- Rinse all the berries, sorghum and beans in clean water.
- Put all the ingredients into a pot, including the seasonings. Add water to completely cover the grains and bring to a simmer.
- Let the grains simmer on low heat for two hours, or until all the grains are nice and tender,
stirring occasionally. Replenish water throughout the cooking process as necessary.
- Serve warm.
In the months preceding the GLF, participating organizations and individuals will connect, share, learn and act around five themes:
View the action-packed calendar of GLF online and in-person gatherings, as well as those of our partners.
Connect, share, learn, act. Search jobs, join community groups, post an event, or share an article with our community.