Dikgobe is a traditional Botswana preparation combining samp (coarsely broken dried maize) with beans or cowpeas. It is simmered slowly until soft and satisfying, and often served at communal meals and celebrations. This version uses dried samp and black-eyed peas.
Dikgobe is a traditional Botswana preparation combining samp (coarsely broken dried maize) with beans or cowpeas. It is simmered slowly until soft and satisfying, and often served at communal meals and celebrations.
- Cook
- 2 hours 15 minutes to 3 hours
- Serves
- 8
- Cuisine
- Botswana
The recipe
As an Amazon Associate I earn from qualifying purchases. Links marked “paid link” may earn a commission at no extra cost to you.
Ingredients
Quantities change with servings; cooking times stay the same.
Equipment
Method
-
Soak separately. Pick over dried samp and cowpeas for stones. Rinse and soak separately in abundant clean water overnight under refrigeration; drain and rinse before cooking.
-
Start the samp. Place soaked samp in a large heavy pot with approximately 1,700 ml fresh water. Bring to a steady simmer and cook around 45–60 minutes, topping up with hot water when necessary.
-
Add cowpeas. Stir in soaked cowpeas and remaining water as needed. Simmer covered loosely another 60–90 minutes until both maize and peas become fully tender. Cooking time varies by age and drying.
-
Optional onion. If using onion, soften it in vegetable oil in a small pan and fold into the cooked grain and beans.
-
Season and finish. Add salt and optional pepper once everything is soft. Continue simmering a few minutes to bring the mixture together; some grains can break down slightly into a creamy texture.
-
Rest and serve. Let stand covered for 5 minutes, then serve hot as a main grain-legume dish or alongside traditional stewed meat and greens.
Chef’s notes
- Samp is broken dried maize, not cornmeal; its cooking time is much longer.
- Separately soaked beans and samp can be combined after the samp has had a head start.
- This plain preparation is deliberately lightly seasoned; the traditional meat and vegetable accompaniments supply contrast.
Substitutions
- Other cowpeas may replace black-eyed peas; soaking and cooking times vary.
- Commercially prepared quick-cooking samp can be used following its package directions, but cooking times will change.
- Skip the optional onion and oil for a very simple version.
Storage and Food Safety
Cool rapidly in shallow containers, refrigerate within 2 hours at 4°C or below and use within 2 days. Reheat until fully hot to at least 75°C, stirring to eliminate cool spots.
Serve with
Morogo wa dinawa, seswaa or plain vegetable relish
Allergens
No major allergens intentionally added. Check dried grain and pulse packaging for cross-contact.
Made it?
Rate this recipe. Your rating helps other cooks.
No ratings yet. Be the first.
