Lesotho

Lesotho (pronounced le-soo-too) is a mountainous country surrounded by South Africa. Originally called Basutoland, it was renamed the Kingdom of Lesotho upon independence from the UK in 1966. “Lesotho” roughly translates to “the land of the people who speak Sesotho”.

80% of the country is greater than 1,800 m above sea level.

It’s principal exports are manufactures (clothing, footwear, road vehicles) wool & mohair. Water is Lesotho’s major natural resource. Completion of a large hydropower plant in 1998 helps the economy expand through the sale of water to South Africa.

Some of the top things to do in Lesotho, according to trip advisor, include the AfriSki Ski and Mountain Resort in Buthe Buthe, Katse Dam in Maseru and the Maletsunyane Falls in Semonkong.

I struggled to find recipes that appealed to me, as I’m not a fan of porridge and ‘mealie pap’, a maize porridge is a very common dish in Lesotho.

They also have stews (oxtail) and curries. However I came across a bread that they cook in the mountain regions of Lesotho called Borotho. They cook it over a coal fire in a cast iron pot. I opted to cook it in a copper pot in the oven.

Rating: 4/10.

The bottom of the buns were a bit too crunchy for our liking and the dough was quite dense. Perhaps they’d be lighter if I’d used just strong white flour rather than a mix.

Prep time: 30 minutes + 1hr 30 minutes proving time

Cook time: 35 minutes

Makes: 12 buns

Ingredients

15g dried yeast

1 tsp sugar

1/2 pt tepid water

225g strong white flour

225g wholemeal bread flour

1 tsp salt

veg oil

Add the yeast & sugar to the water, stir and leave it to stand for 5 minutes.

Sift the flour & salt on to a clean worksurface or bowl.

Make a well in middle and add most of the liquid.

Gradually stir the flour into the liquid so you start forming a gluey paste and then a dough.

Knead the dough for 10 minutes and then place in a bowl with a tea towel over the top and put it in a warm place for at least 1 hour.

Remove the dough on to a lightly floured work surface and gently knead it for a couple of minutes.

Put it back in the bowl, covered with a tea towel and leave it to prove again for at least 30 minutes.

Preheat the oven to 200 c.

Put a tbsp of veg oil in a lidded oven proof dish (ideally copper or cast iron) and put in the oven to heat for 5 minutes.

Remove the dough from the bowl and make 12 round buns with your hands, placing them in a circle around the edge of the dish with a couple in the middle. Leave a little bit of space around each one.

Put the lid on the dish and cook for 35 minutes.

Serve for breakfast with butter & jam or your preferred spread.