Porridge
Bogobe
Botswana
Botswana's staple sorghum porridge — sorghum, maize, or millet flour stirred into boiling water and cooked slowly into a soft paste; sometimes fermented for days to make ting, a sour version eaten with milk and sugar or with meat.
Original eatfuls sticker artwork
What it is
A closer look at Bogobe.
Botswana's staple sorghum porridge — sorghum, maize, or millet flour stirred into boiling water and cooked slowly into a soft paste; sometimes fermented for days to make ting, a sour version eaten with milk and sugar or with meat.
What to look for
Know it when you find it.
The porridge should be smooth and soft, without lumps; the sour version (ting) has a tangy flavour from fermentation; eaten with the right hand; the daily carbohydrate base of Botswana, equivalent to pap but made from sorghum.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Bogobe.
Names around the table
One food, more than one name.
Same family
Related foods and regional cousins.
Keep exploring
If this caught your eye…
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Saudi Arabia
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Nigeria
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Sierra Leone
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A Sierra Leonean cornmeal pudding set into a soft, sliceable sour starch.
Centre (Abomey / Collines / Zou), Benin
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Pounded yam paste; celebrated annually on August 15th in Savalou; elastic, smooth texture; served with sauce arachide, goussi, or gombo; a central/northern Benin festive dish.
Slovenia
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Whole buckwheat groats boiled and dressed with mushrooms, cracklings or milk — the starch of the Slovenian uplands before potatoes.
South (Cotonou / Porto-Novo / Fon-Yoruba), Benin
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Fermented corn starch dough shaped into dumplings or porridge; a southern Benin specialty from Ouidah and Porto-Novo; slightly sour; served with sauce goussi or sauce graine.