Who could have imagined that sorghum grain could inspire over seventy delicious recipes? This question sparked the culinary journey of 32-year-old Ompelege Moreosele, a graduate of Gaborone Technical College’s Culinary Arts programme and a passionate advocate for Botswana’s culinary heritage.

For years, Ms Moreosele watched as many Batswana relegated sorghum to the simplicity of porridge, leaving its full potential unexplored. This sparked a quiet rebellion against culinary complacency within her, inspiring her to unlock the diverse possibilities of the grain.

Rooted d in Botswana’s agricultural history, sorghum holds special significance for the young chef. With her creative flair and innovative approach, she has developed a collection of recipes that highlight sorghum’s versatility and nutritional benefits, from hearty salads to baked dishes. Her culinary ingenuity serves to enrich the local food scene and promote the grain’s role in contemporary cooking.

Ms Moreosele’s efforts extend beyond recipe creation. She writes cookbooks, consults on menu development for restaurants and events, and acts as a brand ambassador for various food companies—showcasing how their products can be integrated into everyday meals. “It is not just about promoting brands,” she explains, but educating the public on the versatility and potential of local ingredients.”

Her dedication culminated in the 2025 release of The Sorghum Art, a comprehensive cookbook that took four years to craft, a labour of love, she says, fueled by her desire to showcase Botswana’s agricultural bounty and culinary traditions. “Sorghum holds a special place in my heart,” she reflects, recalling her earlier research on local produce that led to her 2019 publication Life on a Salads.

In her kitchen, sorghum takes many forms: simmered into warming soups, baked into airy cakes, transformed into sweet muffins, and even used to craft satisfying pizza crusts. Her experimentation has culminated in seventy recipes and counting, each demonstrating her dedication and culinary creativity.

“The book celebrates Botswana’s sorghum, reflecting its rich cultural roots and serving as a bold step into modern Botswana cuisine,” Ms Moreosele said. 

Supported by sponsorships aimed at promoting sorghum culinary arts, her passion has only deepened, highlighting the importance of locally sourced ingredients for a country like Botswana.

Outside of her consulting and cookbook work, she serves as a private chef, crafting personalised meals for busy families seeking wholesome, homemade dishes. While she’s not currently offering online cooking classes, her previous hosting of the television show The Earth Grown for the Botswana Agricultural Marketing Board, has inspired many to embrace locally sourced ingredients and explore their culinary potential.

Ms Moreosele remains committed to sustainable, nutritious cooking practices that empower others to explore their culinary roots, whether through restaurant ventures or family meals. Her journey transcends food; it is about reclaiming and reimagining a staple food, celebrating cultural heritage, and unveiling the culinary wonder hidden within this unassuming grain. ENDS