Lesotho sorghum stew has been recognized as one of the 2 sustainable recipes for culinary summer travels.
Courtesy of chef Ska Moteane, likhobe is a stew traditional to Lesotho made from beans, berries and sorghum – a resilient crop that’s rich in carbohydrates and fiber. These ingredients are staples in the southern African nation, where plant-based diets are the norm.
Ska and Beri Bonglim, a technical specialist at the Crop Trust who works closely on crop wild relatives and the Svalbard Global Seed Vault discussed sorghum and other drought-tolerant crops included in Chef Ska’s dish, highlighting the importance of biodiversity in adapting our food crops to climate change.