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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. |
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The alphabetical list of recipes from Lesotho follows (limited to 100 recipes per page). There are 6 recipes in total:
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Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.
Chillies (chili, chil, aj) is an amazing spice that originates in Central and Northern South America. It was unknown in the Old World until the early 1500 but by 1549 had made its way across the world from Europe through Africa, the Near East and had reached China and Japan. Learn about the history of the spread of chillies and why this is such an amazing spice.
Liberia is a West African country formed by freed slaves. It is one of only two African countries never to have come under European rule. Liberia is also one of the few African countries with a tradition of baking. Sitting alongside these are ingredients sourced directly from the rainforest.
Pork and Aubergine in Hot Sauce is a classic Chinese dish, heavily influenced by the cuisine of Sichuan, China, with its use of hot chilli sauce and mouth-tingling Sichuan pepper (actually a citrus fruit rather than a true pepper!). Learn the secrets of this simple but delicious dish today.
When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...
Halloween has a 2000 year history, extending from the time of the Ancient Celts to the modern day. Learn how the Romans and Christians changed this ancient feast and how it found its way to the Americas. You will also get recipes for a Celtic stew and a pumpkin dish associated with Halloween.
Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.
Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.
Spring is the time for new resolutions and to make the best of fresh and new ingredients. Spring lamb and fresh rhubarb are at their best now and these two classic recipes show off these ingredients at their best. Here you will see some of the best of traditional British cookery that will allow you to make a spectacular meal from these ingredients.
'Efo' is the generic term in Nigerian for a stew (which, confusingly, are typically called 'soups' in West Africa). The recipe given below is for the archetypal 'soup' base which can be extended by the addition of meat and vegetables. If you want a classic Nigerian meal then this is the basis you need.
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