Dumplings
Leqebekoane
Lesotho
Steamed wheat bread dumplings shaped into round balls (linkhoa) and cooked over a grass-lined steamer in a three-legged iron pot, or in a large pot in urban kitchens. Soft, moist, and slightly sour from fermentation.
Original eatfuls sticker artwork
What it is
A closer look at Leqebekoane.
Steamed wheat bread dumplings shaped into round balls (linkhoa) and cooked over a grass-lined steamer in a three-legged iron pot, or in a large pot in urban kitchens. Soft, moist, and slightly sour from fermentation.
What to look for
Know it when you find it.
The dumplings should be pale, soft, and moist with a smooth, thin skin and a faint sourdough aroma; look for the imprint of grass on the bottom.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Leqebekoane.
Names around the table
One food, more than one name.
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