Botswana
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.
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Botswana
Fermented Millet Porridge
Motogo
Fermented millet porridge — a soft, sour breakfast porridge made from fermented millet flour; lighter than bogobe, eaten with milk and sugar as a morning meal.
Botswana
Lerotse Porridge
Bogobe jwa lerotse
Wedding porridge of sorghum mixed with lerotse melon — the melon is pre-prepared with sour milk and stored, then cooked into the sorghum; a celebratory dish unique to Botswana, served at weddings.
South Africa
Pap en Wors
A South African classic of pap (maize porridge) served with boerewors and tomato-onion sauce. A braai and street staple, hearty and savory
Botswana
Ting
Sour sorghum porridge — sorghum or maize fermented for several days before cooking, giving a tangy flavour; eaten with milk and sugar as breakfast or with meat as a main; the fermented version of bogobe.
Botswana
Tophi
Kalanga tribe dish — bogobe made with sour milk and lerotse cooking melon; a regional variation of sorghum porridge specific to the Bakalanga people of northeastern Botswana.