01 May 2017

Traditionally, when a child has many pet names they are regarded as blessed.

The same goes for a vegetable called nqoko or namutsoko predominately named in the areas of Okavango. To some it’s called lerotse or thopi in Kalanga. All in all, the spud is a lover of many across the country. It is one common denominator across the diverse cultures of Botswana.

Speaking in an interview recently, one self-acclaimed “nqoko expert,” Marea Raditse of Nokaneng proclaimed that she was proficient when it comes to cooking bogobe jwa nqoko. “Nqoko can be cooked in two ways using sorghum. One can either make it into a fluffy soft porridge or stiff coupled with a side dish or relish,” she said.

According to Raditse the method of cooking nqoko differs per individual, but that the easiest way to prepare and cook nqoko was to first cut the spud into thin pieces and to peel the outer part and remove the seeds. Furthermore, she said one must cut the spud into cubes and place them in a pot and pour water.

Raditse highlighted that when the mixture boils it was best to whisk the blend into a fine fusion until soft.

Then one slowly whips finely grinded sorghum into the mixture according to one’s preference. Raditse said nqoko becomes tastier when it’s blended with sour milk, but that some prefered fresh milk. After adding the milk, she explained that you should let the mixture simmer slowly.

Raditse declared that bogobe jwa nqoko could be enjoyed for breakfast or could be prepared for lunch with a side dish.

“I enjoy this dish intermingled with morogo wa dinawa and fried beef. The combination is priceless,” she said.

Raditse noted that nqoko could also be harvested, peeled into thin slices and dried or pickled into lengangale for future use. “In the olden days we used to mix lengangale with beans then add a dash of fresh milk. The dish had an exotic palate to it,” she said.

She encouraged Batswana to include nqoko in their meals as it was much healthier and had a high source of vitamin c. When it is mixed with customary dishes like sorghum it becomes high in cellulose content which is good for the digestive system.

She also said it was a delicacy that was enjoyed in festivities such as weddings.

Raditse also urged people to plant nqoko in their gardens and earn a living by selling it as many people like it.  ENDS