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Basotho (people of Lesotho) cuisine features African traditions and British influence. [1] Lesotho is surrounded by South Africa and it shares culinary practices with its neighbor. Lesotho's food culture features likhobe [2] (a stew with beans, berries, and sorghum), meat, and vegetables. Corn-based dishes include papa [3] and motoho (fermented ...
Colombian cuisine is a culinary tradition of the six main regions within Colombia (Pacific, Amazonian, Andean, Orinoco, Caribbean, and Insular). Colombian cuisine varies regionally and is influenced by Indigenous Colombian , Spanish , [ 1 ] and African cuisines, [ 2 ] with a slight Arab influence in some regions.
Sancocho (from the Spanish verb sancochar, "to parboil") is a traditional stew in several Caribbean cuisine and Latin American cuisines. Latin variations represent popular national dishes in Dominican Republic, Colombia, Cuba, Honduras, Mexico, Ecuador, Panama, Puerto Rico, Trinidad and Tobago, and Venezuela. It usually consists of large pieces ...
Ethnic group Sotho people Basotho King Moshoeshoe I, founder of the Southern Basotho Nation of Lesotho, with his Ministers. Total population c. 7,254,315 (2023 est.) Regions with significant populations South Africa 5,103,205 Lesotho 2,130,110 Botswana 11,000 Eswatini 6,000 Namibia 4,000 Languages Sesotho IsiXhosa, IsiZulu, English, Afrikaans Religion Christianity, Modimo Related ethnic groups ...
Muisca culture. Muisca cuisine describes the food and preparation the Muisca elaborated. The Muisca were an advanced civilization inhabiting the central highlands of the Colombian Andes ( Altiplano Cundiboyacense) before the Spanish conquest of the Muisca in the 1530s. Their diet and cuisine consisted of many endemic flora and fauna of Colombia.
The Sotho-Tswana, also known as the Sotho or Basotho, [ 1] although the term is now closely associated with the Southern Sotho peoples [ 2] are a meta-ethnicity of Southern Africa. They are a large and diverse group of people who speak Sotho-Tswana languages. [ 3] The group is predominantly found in Botswana, Lesotho, South Africa, and the ...
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Main ingredients. tripe, intestines. Food energy. (per serving) 900 kcal (3768 kJ) Prepared Mala Mogodu. Mogodu is a Southern African food. Mogodu is a combination of chopped serobe ( tripe) and mala (intestines) served as a stew often with hot pap or dumpling. Mala (in Setswana/Sotho) is the insides, usually of a mammal such as a cow or sheep.