Recipe List — Lesotho Recipes

Welcome to my listing page for recipes from Lesotho, Southern Africa. This page is part of my African Recipes Site part of my attempt at gathering in one place recipes from each and every country on the Continent of Africa.

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Recipe List — Lesotho Recipes

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The image above shows the entire continent of Africa with Southern Africa picked out in red. Southern Africa is formed from five states: 1: Botswana; 2: Lesotho; 3: Namibia; 4: South Africa and 5: Swaziland

Lesotho

Lesotho (pronounced [lɪˈsuːtu]), officially: the Kingdom of Lesotho, was formerly known as Basutoland, it is a member of the Commonwealth of Nations. The capital and largest city is Maseru and Lesotho gained independence from Britain on October 4, 1966. The name Lesotho roughly translates into 'the land of the people who speak Sesotho' and the country is completely enclosed within the borders of South Africa. Lesotho's ethno-linguistic structure consists almost entirely of the Basotho, a Bantu-speaking people. The Kwena (Bakoena) are the largest subgroup of the Sotho; other Basotho subgroups include the Natal (North) Nguni, Batloung (the Tlou), Baphuthi (the Phuti), Bafokeng, Bataung (the Tau), Bats'oeneng (the tso'ene) and the Cape (South) Nguni (Thembu). Sesotho (The Southern Sotho) and English languages are both official. Afrikaans, Zulu, Xhosa and French are also spoken. Sesotho and English are the official languages. Roman Catholics, the largest religious group, make up more than two-fifths of the population; smaller groups include the Lesotho Evangelical Church which comprises more than one-fourth of the population; Anglican, one-ninth; and other Christian and tribal religions.

Like the surrounding South Africa, Malay influences are quite strong in Lesothan cuisine and you will find spicy curries, chutneys, pickled fish and curry-marinated Pork or Lamb kebabs in this country. The basic ingredients of Lesotho cuisine include seafood, meat products and wild game, and also fresh fruits and vegetables. Meat forms the basis of many Lesothan dishes and cured and smoked hams are commonplace. However, like much of Africa the carbohydrate staples are maize, cassava, rice, plantains and millet and are often served with peanut-based stews, aubergine sauces, tomato sauces or spinach sauces.

    Afrikaanse Stoofschotel
     Origin: Lesotho
    Beetroot, Orange and Pumpkin Sambal
     Origin: Lesotho
    Pap
     Origin: Lesotho
    Banana Soufflé
     Origin: Lesotho
    Lesothan Chakalaka
     Origin: Lesotho
    Spinach and Tangerine Soup
     Origin: Lesotho


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