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Sechu sa Khoho ea Sesotho (Free-Range Hardbody Chicken Stew)
An aromatic, slow-simmered highland stew of heritage hardbody chicken layered with caramelized alliums, sweet peppers, and deep savory bone broth.
The story
Across the villages of Lesotho, preparing Khoho ea Sesotho is an act of supreme hospitality reserved for honoring respected in-laws (*bakhoenyana*) and distinguished village guests. The indigenous pasture-raised fowl (*khoho ea hae*) develops dense muscle tissue from foraging mountain hillsides, requiring prolonged moist heat to render its connective tissues tender. Traditional Basotho cooks do not discard the giblets or feet, as their natural collagen lends an unctuous body to the braising liquor that commercial broilers can never replicate.
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