NyekoeSorghum and Bean Stew

Name: Nyekoe (Sorghum and Bean Stew)
Prep time: 8 h
Cook time: 2 h 10 min
Total time: 10 h 10 min
Yield: 4
Cuisine: Lesotho
Ingredients: 350 g Sorghum (rinsed); 250 g Brown Bean (dried, sorted and rinsed); 1900 ml Water; 20 ml Vegetable Oil; 130 g Onion (finely chopped); 200 g Tomato (finely chopped); 8 g Salt; 2 g Black Pepper

A sustaining pot meal in which sorghum and beans are simmered together until thick and nourishing. This Lesotho-style version makes a simple, hearty supper.

Prep

Cook

2h 10m

Serves

Estimated

Nutrition

Per serving

440kcal

Calories

16g

Protein

Fat

85g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

350g
Sorghum (rinsed)
250g
Brown Bean (dried, sorted and rinsed)
1.9l
Water
20ml
Vegetable Oil
130g
Onion (finely chopped)
200g
Tomato (finely chopped)
8g
Salt
2g
Black Pepper

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Soak the sorghum and brown beans in plenty of cold water in the refrigerator for several hours or overnight, then drain and rinse.
02
Transfer the soaked sorghum and brown beans to a pot with fresh water and bring to a boil.
03
Lower the heat, cover, and cook slowly for 100 to 120 minutes, until the grains and beans are tender, stirring occasionally.
04
Heat the vegetable oil in a pan over medium heat.
05
Add the onion and cook until softened.
06
Stir in the tomato and cook until it becomes thick and saucy.
07
Add the tomato mixture to the pot, season with the salt and black pepper, and simmer until the dish thickens into a hearty pot meal.

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