Basotho Home Cooking

• Papa: A white maize meal porridge, the absolute staple of Basotho cuisine, served with any stew.
• Moroho: A stew made with highland greens or spinach, commonly paired with papa as a daily meal.
• Chakalaka: A spicy tomato and bean relish introduced through South African cuisine, excellent with grilled meat.
• Motoho: A fermented sorghum porridge, slightly tangy and fizzy, traditionally eaten for breakfast in herding areas.
• Roast Whole Lamb: The centerpiece of festivals and campsite dinners, featuring tender and flavorful highland lamb.

Dining in Herding Areas and Campsites

Along horseback trekking routes, herder families and mountain stone huts offer simple meals: freshly baked bread, goat cheese, papa with chicken stew, and drinks mostly being brick tea. Restaurants at Afriski and various lodges are on par with South African mountain eateries, with per-person costs of 150–300 maloti. Grilled beef and trout are the most common dishes (trout are found in highland reservoirs).

Eating in Maseru

Maseru hosts the country’s best restaurants: hotel-based (Sun group) options offer both buffets and à la carte dishes, the city center has South African chain cafes and pizzerias, and Indian food as well as restaurants run by Chinese people can also be found. Local restaurants cost around 40–70 maloti per person, while mid-to-high-end ones range from 120–250 maloti. Supermarkets mainly include Shoprite and Pick n Pay, making it convenient to stock up on dry food before treks.

Drinks

• Maluti Beer: A local lager, a standard choice for overnight stays in the highlands.
• Brick Tea and Mint Tea: Preferred choices for serving guests in herding areas, often paired with freshly baked bread.
• South African Wines: Restaurant wine lists feature mostly South African wines, which offer good value.

Practical Tips

• Tap water is not recommended for direct drinking; bring a water filter or buy bottled water in mountainous areas.
• Most restaurants are closed on Sundays and public holidays—check with your hotel in advance.
• Lunch during trekking days is usually packed from the campsite, with simple flavors; consider bringing your own hot sauce.

Banquets and Markets

If invited to a local wedding or coming-of-age ceremony banquet, roast whole lamb and papa are staples at the main table. Hosts often encourage guests to eat more, so just go with the flow. Around Moshoeshoe Day (March 11), Maseru hosts festive markets where freshly baked bread, beeswax, and highland honey are worth buying. Along trekking routes, herders may sell homemade goat cheese and yogurt—transactions are in cash, so try a bit before buying. Those with sensitive stomachs should avoid raw salads; stewed dishes are relatively safer, and it's best to choose stalls with more customers.