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<\/a><\/p>\nCurry Spiced Chicken Burger with Pap Pap and Spicy Kale and Peas<\/strong><\/span> courtesy of CIA World Factbook<\/p><\/div>\n Ok, so how did that happen?\u00a0 It\u2019s complicated, but essentially the Basotho people kept fighting during the years of European colonization and they generally caused enough trouble that the British gave them some self-rule within the protectorate of Basutoland.\u00a0 When the South African Union was formed in 1910, the British wanted Basutoland to be part of the Union, but they have enough self-rule to say no.\u00a0 So they remained an independent protectorate.\u00a0 In 1966 the British granted them full independence and Basutoland became the Kingdom of Lesotho.<\/p>\n http:\/\/www.africaontheblog.com\/lesotho-enchanting-kingdom-in-the-sky\/<\/p><\/div>\n Independence has not been kind to Lesotho.\u00a0 The country is poor and largely dependent on South African imports.\u00a0 Worse than the poverty is the destruction that has been caused by HIV\/AIDS.\u00a0 Lesotho has the 2nd<\/sup> highest adult prevalence of HIV\/AIDS in the world.\u00a0 Some estimate that there are, within the 1.9 million people living in Lesotho, almost 400,000 are HIV\/AIDS orphans.\u00a0 I couldn\u2019t find a good source for that number, but CIA World Factbook puts Lesotho with the 3rd<\/sup> highest death rate in the world. \u00a0\u00a0Life is hard in Lesotho.<\/p>\n On the other side of the equation, years of staying more or less independent have resulted in a rich culture.\u00a0 And that leads out of the darkness and to the dinner table.\u00a0 At the center of the family food experience is the 3 stone fireplace in the courtyard of the family home.\u00a0 This is where the women cook a giant pot of pap pap every day.\u00a0 Pap pap is the staple of the Basotho diet.\u00a0 It is a cornmeal porridge.\u00a0 Much like the yucca porridges so common in other parts of Africa, few meals are enjoyed in Lesotho without pap pap.\u00a0 It is sometimes seasoned with garlic, but often is just cornmeal and water.\u00a0 It is filling but bland to the American palate, so I spiced it up a bit with a generous amount of garlic and some fresh corn.\u00a0 It helped pump up the flavor and the pap pap is a great creamy balance for the spice and acid of the rest of the dish.<\/p>\n Because of the British influence, flavors have come to Lesotho from various British colonies, which means we can bring some curry into our burger patty.\u00a0 Meat isn\u2019t always available, but when it is, chicken is one of the most popular.\u00a0 Like I\u2019ve mentioned before, the best way to do chicken burgers is to get chicken thighs and marinate them, then grind the meat fresh for the burger.\u00a0 So that\u2019s what I did here, lime, curry, onion and garlic flavors ground in with the meat \u2013 flavorful and delicious.<\/p>\n I topped the whole thing off with a kale and pea mixture with some spicy peppers.\u00a0 What we got was a rustic tasting burger with just enough spice and a hearty feel.\u00a0 It reminded be of a nice roasted chicken and polenta \u2013 but a little more interesting because there was a hint of curry and a touch of spice.\u00a0 Perfect for the cold nights that are starting to hit New England.<\/p>\n If you like this burger, you should try the Gabonese<\/a> burger \u2013 it\u2019s another great chicken burger that\u2019s packed with flavor.<\/p>\n Lesotho Burger<\/span><\/strong> Rub the oil all over the chicken.\u00a0 Combine all spices in a bowl then sprinkle the spice mixture on the chicken.\u00a0 Let it sit for an hour.\u00a0 Grind the chicken then form four patties.\u00a0 Cook the patties in a cast iron skillet until chicken reaches 165\u00b0F.\u00a0 To serve, spoon \u00bc of the pap pap on each plate, then add the cooked patties and a scoop of the kale and peas.<\/p>\n Pap pap<\/span><\/strong> Remove the corn kernels from the ear.\u00a0 In a large sauce pan, melt the ghee over medium high heat.\u00a0 Add the corn, garlic and \u00bd teaspoon salt and cook stirring regularly until garlic browns lightly (about 3 minutes).\u00a0 Add 2\u00bd cups of water and stir to get any stuck on bits off pan.\u00a0 Add the corn meal and the remaining \u00bd teaspoon salt.\u00a0 Turn to medium low and cook for 30 minutes.\u00a0 Add the rest of the water and stir until smooth.\u00a0 Cook another 10 minutes.<\/p>\n Kale and peas<\/strong><\/span> Heat oil in a large non-stick skillet.\u00a0 Add onions, jalapenos and salt and cook over medium heat until soft and just starting to brown.\u00a0 Add kale and peas, cover and cook over low heat for 2 minutes.\u00a0 Uncover and turn up heat to medium and stir.\u00a0 Cook for another 2 minutes or until kale is softened.<\/p>\n \u00a9Copyright 2014 Linda Monach<\/p>\n Basotho burger recipe (country name Lesotho)<\/a><\/p><\/blockquote>\n
\nPerhaps it\u2019s my lousy attention span rather than the poor state of education in the US, but I\u2019ve never heard of Lesotho.\u00a0 It\u2019s not even vaguely familiar.\u00a0 Yes, it was formerly known as Basutoland, but that\u2019s not familiar either. \u00a0(BTW, that’s why the name of this burger is Basotho, that’s the adjective form of Lesotho) \u00a0So, assuming I\u2019m not the only poorly educated person around, let\u2019s find out a little about Lesotho together.\u00a0 First of all, it\u2019s pronounced li-soo-too.\u00a0 And, oddly, it\u2019s not only completely landlocked, it\u2019s South Africa locked.\u00a0 It is a country completely surrounded on all sides by South Africa.<\/p>\n<\/a><\/a>
\n1\u00bd pounds boneless\/skinless chicken thighs
\n1 Tablespoon peanut oil
\n1 teaspoon curry powder
\n\u00bd teaspoon kosher salt
\n\u00bd teaspoon ground black pepper
\n\u00bc teaspoon cayenne pepper
\nPap pap (recipe below)
\nKale and peas (recipe below)<\/p>\n
\n1 ear of corn
\n4 cloves of garlic minced
\n1 Tablespoon ghee
\n1 teaspoon kosher salt
\n3 cups water
\n1 cup medium grind corn meal<\/p>\n<\/a><\/p>\n
\n1 Tablespoon peanut oil
\n1 medium onion cut in half then thinly sliced
\n1 jalapeno seeded and sliced
\n1 teaspoon kosher salt
\n5-6 cups fresh kale, stems removed and chopped
\n1 cup frozen peas<\/p>\n