Traditional Sesotho Recipe: Setjetsa
Category News
We've prepared and learnt about some wonderful dishes from all over South Africa, and here is the last traditionally inspired dish for this year. Setjetsa is a delightfully fluffy dish that is packed with energy and very popular throughout South Africa. The natural sweetness of the pumpkin compliments the creaminess of the pap, to introduce your taste buds to an exceptional journey of flavour. One of the best things about setjetsa is how incredibly simple it is to make.
Ingredients:
- ½ a pumpkin or ½ a hubbard squash, cubed
- 500ml full cream milk
- 500ml boiling water
- 500ml maize meal
- 30ml pouring cream
- 15ml salted butter
- 10ml salt
- ½ tsp white pepper
Method:
- In a large saucepan, bring the full cream milk and water to a boil over a medium to high heat.
- Add the cubed pumpkin or hubbard squash to the saucepan and allow to cook until soft.
- Slowly stir in the maize meal with a wooden spoon ensuring that no clumps form and mix well with the pumpkin or squash.
- Allow the maize meal to simmer for about 10 - 15 minutes, stirring continuously to avoid burning until cooked and fluffy.
- Add in the cream, butter, salt and pepper and give the setjetsa a good stir to ensure all the ingredients are well combined and the flavours are well blended.
- Serve hot as a side dish or the main starch to any meal for a flavourful and energy packed Sesotho cuisine staple.
We love our national flavours and traditional dishes, they add to the zest of South Africa that is unmistakable worldwide. Why not add setjetsa to your festive family feast and enjoy the delightful flavours this dish has to offer on the most delightful day of the year.
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Author: Lillian Rencken
