A traditional paste made from ground wild melon seeds, cooked into a thick, nutty porridge or used as a rich flavouring for vegetables.
Instructions
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1
Dry roast melon seeds in a pan until lightly toasted.
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2
Pound in a mortar and pestle to a coarse paste.
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3
Heat oil, sauté onion briefly. Add pounded seeds and water.
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4
Stir over low heat until it forms a thick paste, about 15 minutes.
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5
Season with salt. Serve as a side or stir into morogo.
Did You Know?
Wild melon seeds were one of the most important gathered foods in the Kalahari, providing essential fats and protein where few other sources existed.
The Story Behind Matlebekwane
Matlebekwane comes from the ancient practice of gathering lerotse (wild melon) seeds in the Kalahari. These seeds were a vital source of protein and fat for Setswana communities. The tradition connects modern Batswana cooking to the food knowledge of the earliest inhabitants of the region.
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