Dikgobe

What it really is

A Botswana one-pot dish combining beans and grain, cooked until tender.

Beans and grain such as sorghum or maize are simmered together until soft. Versions vary by household and may include onion, oil or meat.

Dikgobe is a Botswana one-pot preparation of legumes and grain. It is a traditional Botswana preparation. Beans and grain cook together until both are tender, producing a filling dish with a soft, cohesive texture. The exact pairing can vary, so the white-bean-and-maize version here is one example rather than a universal formula. Onion or fat may be added in some preparations, but they are not required to identify the basic combination.

How it's served

• Serve freshly prepared at a temperature appropriate to the dish.
• Regional recipes and household ingredient choices vary.

Serve hot as a main or substantial side. Because the ingredients cook together, the grain absorbs some of the bean cooking liquid and the portion is more integrated than a plate of separate boiled beans and porridge. It can be served plain or with a sauce or meat, but such additions should be presented as part of the actual plate rather than inferred from the name.

How to write it on the menu

• Confirm the kitchen’s ingredients and preparation for each batch before making allergen or dietary claims.

Describe the specific bean and grain used, and list added fat, onion or meat if present. Name the particular bean and grain used, and list added fat, onion or meat if present.