Southern Africa · Soup
Kgodu ya Marotse (Lerotse Melon Soup)
Silky, gently tart soup crafted from indigenous lerotse melon whipped with cultured madila cream and roasted crushed melon seeds.
The story
In the rural agricultural heartlands of southeastern Botswana, Kgodu ya Marotse is savored during the post-harvest autumn season when drought-tolerant lerotse melons ripen in abundance. Unlike dessert watermelons, the red-seeded lerotse features a firm, slightly acidic flesh that Batswana historically balance with fermented milk solids. Traditional cooks aerate the simmering pulp using a lefetlho—a notched wooden whisk twirled rapidly between the palms—to create a light, velvety emulsion.
Cook this next
Bogobe jwa Lerotse (Sorghum Porridge with Lerotse Melon)
A delicate, tangy sorghum porridge slowly steamed with whipped lerotse melon and cultured sour milk for Batswana celebrations.
Dikgobe (Samp and Bean Medley)
A soul-satisfying Botswana staple of slow-simmered cracked maize and sugar beans enriched with golden onions and savory tallow.
Kabubu (Sun-Dried River Fish Stew)
Smoked, sun-dried Okavango river fish braised with ripe tomatoes, wild greens, and fiery chilies into a concentrated savory stew.
Koko ya Setswana (Indigenous Free-Range Chicken Stew)
Traditional indigenous chicken slowly braised with ginger, onions, and tomato to create a deeply rich, gelatinous Setswana feast.