🇱🇸 Basotho (Lesotho) Cuisine

Nyekoe

Bean and Corn Stew

Prep Time 20 min + overnight soak

Servings 6

Difficulty Easy

Calories 336 kcal

A hearty one-pot stew of dried beans and samp (crushed maize kernels) slow-cooked until tender and creamy. This protein-rich dish is a fundamental part of Basotho cuisine, embodying the spirit of communal cooking.

Ingredients

2 cups dried sugar beans, soaked overnight
2 cups samp (dried crushed maize), soaked overnight
1 onion, chopped
2 tablespoons vegetable oil
Salt to taste
6 cups water

Instructions

1 Drain soaked beans and samp, rinse well
2 Heat oil in a large pot, sauté onion until soft
3 Add beans and samp with fresh water
4 Bring to a boil, then reduce to a gentle simmer
5 Cook for 2 hours, stirring occasionally
6 Add water as needed to prevent sticking
7 Season with salt when beans are tender
8 Serve when mixture is thick and creamy

Did You Know?

Nyekoe is said to taste better each time it is reheated, making it the original Basotho meal prep. In rural villages, a single pot might feed a family for three days.