Wild Kalahari melon cooked down into a soft, sweet-savoury dish, either boiled and mashed or stewed with sugar — a unique Botswanan food.
Instructions
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1
Peel and cube the lerotse melon.
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2
Place in a pot with water and bring to a boil.
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3
Reduce heat and simmer until soft, about 20 minutes.
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4
Mash lightly with a spoon. Add sugar and salt.
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5
Stir and serve warm.
Did You Know?
Lerotse melons grow wild across the Kalahari and were a critical water source for San people and early Setswana travellers in the desert.
The Story Behind Lerotse
The lerotse melon is indigenous to the Kalahari and has sustained people in the region for thousands of years. Both the flesh and seeds are edible, and the fruit was carried on long journeys as a portable source of food and water. It remains a cherished traditional food in Botswana.
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