The Ark of Taste in Lesotho - Areka ea Tatso

22/05/2026

Good Morning Slow Food Family!! As we continue to celebrate World Bee Day , we take this opportunity to highlight our local beekepers for their sweet contributions. Today we introduce to you Mr Mohau Mokupo, owner of a Slow Food Farm Green Eyes Agro & Lifestyle and member of our Slow Food Youth Network Lesotho.
Mr Mohau currently supplies honey to Mpeoa Supermarket, Naleli centre and also sells to individuals as per request. One of our favourites for this winter is the Orange and Eucalyptus Honey (no flavourants, no additives). All flavours are achieved naturally by placing beehives in an orange and eucalyptus orchard!!! Talk about pure, organic deliciousness!!!
We hope that you will be truly inspired by his story and gear up for the winter with a 500g bottle of honey for M120.

Contact:
Green Eyes Agro & Lifestyle
59579163
[email protected]

Remember when you choose local honey, you support our environment, our economy and our future. Let's, "Bee together for people and the planet. A partnership that sustains us all." ~FAO

Slow Food In Lesotho Rural Self-Help Development Association Paray Chefs Academy-PACA

10/12/2025

Happy # 2025. Let's celebrate eating locally together for Good, Clean and Fair food for all!

01/12/2025

20/05/2025

Today, on we buzz 🐝 into action and join the world in highlighting the critical roles of bees & other pollinators in agrifood systems and the health of our planet’s ecosystems.

When you eat today, think of these bee-autiful tiny heroes who work hard to produce our food.

Let's do what we can to help bees!
Plant native plants & flowers 🌻🌾
Avoid using pesticides or herbicides
And purchase your honey from local farmers 🍯

Slow Food Youth Network Lesotho Slow Food International Rural Self-Help Development Association

10/02/2025

Kajeno re keteta letsatsi la lefats'e la Linaoa 🫘erekisi 🫛 le lensisi ke karolo e kholo, ea bohlokoa lijong tsa rona 'm'e re tlameha ho li sireletsa ka mekhoa eohle h**e lise re lahlehele!

20/11/2024

E 'ngoe hape ke eena taba! Moroho oa bobatsi (stinging nettle) le oona o se o kene ka hara Areka ea Tatso - Ark of Taste ea Slow Food International
Hopola h**e lenaneo lena ke molemong oa h**e tsebo ka lihlahisoa tsa rona tsa lehae e seke ea re lahlehela, haholo-holo bakeng sa meloko e tlang. Bala haholoanyane ka sehlaisoa sena mona:
https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/moroho-oa-bobatsi/

Click on the above link for the rest of the document.
In Lesotho, Bobatsi is a staple part of daily diets, along with other types of moroho (a Sesotho term for green leafy vegetables, whether wild or cultivated). Women and young girls, who have the expertise to distinguish edible moroho from inedible weeds, traditionally gather it. In Lesotho, a plate of food is considered incomplete without a portion of green, leafy moroho, known for its superior nutrient content.

Bobatsi is usually eaten fresh. After being thoroughly rinsed in several changes of clean, cold water, it is typically sautéed in a small amount of oil with salt, sometimes with added spring onion, though this is optional. Other moroho varieties may also be combined with it. Bobatsi is often enjoyed as a relish alongside sorghum pap (a type of stiff porridge) or maize meal pap.

Slow Food In Lesotho Rural Self-Help Development Association

18/11/2024

Khotsong baheso. Re motlotlo ho le tsebisa h**e re akhetse sehlaisoa, e leng mabele a masoeu a seqhobane ka hara Areka ea Tatso - Ark of Taste ea Slow Food International
Sehlaisoa sena se thontsoe (nominate) ke Chef Ska Moteane

Hopola h**e lenaneo lena ke molemong oa h**e tsebo ka lihlaisoa tsa rona tsa lehae e seke ea re lahlehela haholo-holo bakeng sa meloko e tlang. Bala haholoanyane ka sehlaisoa sena mona: https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/seqhobane-se-sesoeu-mabele/

Seqhobane se Sesoeu, or White Sorghum (Sorghum bicolor L.), is cultivated along the Senqu (Orange) River Valley in Lesotho. This valley, at a low elevation, enjoys a mild climate free from harsh conditions such as strong winds, frost, or extreme cold, which are unfavorable for sorghum crops. Sorghum is traditionally planted in August, using organic manure to enrich the soil. The loamy soil structure in the Senqu River Valley supports high-quality yields, and although sorghum is drought-tolerant, it responds well to additional water, making this valley an ideal location for its cultivation. The grains of this white sorghum variety are small and round, typically 2 to 4 millimeters in diameter. When cooked, the grains have a mild nutty flavor and a hearty, chewy texture. Ground into flour, they produce a light-colored, mildly sweet flour. Harvest occurs between June and July when the sorghum is mature and completely dry, harvested by hand using simple tools. The heads are gathered into heaps on a clean threshing floor, where they are sorted, with the best set aside as seed. The remaining sorghum is then spread on the floor for threshing.

Sorghum holds significant cultural value for the Basotho people, as it is both a food source and an essential part of traditional ceremonies. Sorghum dishes are always present at family or village celebrations, and traditional sorghum b**r, joala, is brewed for festivities, funerals, and community work (known as Letsema, where villagers gather to help each other with planting or harvesting). During dowry negotiations, a pot of sorghum b**r is customarily available. Click on the website link for the rest of the article.

Slow Food In Lesotho Rural Self-Help Development Association

29/10/2024

16/10/2024

On this we remind ourselves that our food should tell the story of our land and our people. If we lose our traditional foods, we lose part of our cultural identity.
Happy World Food Day!
Slow Food In Lesotho Rural Self-Help Development Association

14/10/2024

Moroho oo o bitsoang?