A hearty, rustic stew of cowpeas or sugar beans cooked with samp corn kernels until both are creamy and melded together in a thick, satisfying broth.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Drain soaked samp and beans. Place in a large pot with fresh water.
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2
Bring to a boil, then reduce heat and simmer 1.5 hours.
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3
Heat oil, sauté onion until golden. Add to the pot.
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4
Continue simmering until beans and samp are soft and creamy, about 30 more minutes.
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5
Season with salt and serve hot.
Did You Know?
Dikgobe is so central to Setswana identity that some families judge a new bride by her ability to cook this humble dish well.
Chef's Notes
Equipment Tips
- large pot
- wooden spoon
Garnishing
drizzle of oil
Accompaniments
morogo, boiled pumpkin
The Story Behind Dikgobe
Dikgobe represents the agricultural heart of Batswana culture, combining the two staple crops — beans and maize — that sustained communities through the dry Kalahari seasons. This ancient dish has been prepared the same way for generations and remains a weekly fixture in Botswana homes.
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