Dikgobe (Botswana Samp Corn & Black-Eyed Pea Herb Braise) – Authentic Botswana Recipe
Served at every Botswana celebration alongside Seswaa: creamy hominy corn and beans braised with sweet onions.
- Country of Origin
- 🇧🇼 Botswana (Southern Africa, Africa)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Cracked hominy corn (samp) and black-eyed peas/sugar beans, Diced tomatoes and bell peppers, Caramelized onions, Bay leaf, Garlic
Ingredients for Dikgobe (Botswana Samp Corn & Black-Eyed Pea Herb Braise) (4 Servings)
- 1.25 lbs (or 2.5 cups) cracked hominy corn (samp) and black-eyed peas/sugar beans, prepped into bite-sized pieces
- 1.5 cups diced tomatoes and bell peppers, washed and trimmed
- 1 cup caramelized onions
- 1 medium onion and 3 cloves garlic, finely minced with bay leaf
- 1.5 tbsp traditional Botswana seasoning (garlic, cracked black pepper, sunflower oil)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown cracked hominy corn (samp) and black-eyed peas/sugar beans for 5 minutes.
- Add minced onion, garlic, bay leaf, and garlic, cracked black pepper, sunflower oil, stirring for 2 minutes until deeply aromatic.
- Add diced tomatoes and bell peppers and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in caramelized onions right before serving warm.