In this special Father’s Day edition, we celebrate the powerful bonds between fathers and their children—connections often nurtured not just through words, but through shared traditions. One such tradition is beautifully reflected in the story of Koele Khutlang and his daughter, both chefs who honour their family legacy through food.
Cooking is like love. It should be entered into with abandon or not at all.
Harriet van Horne
At the heart of their story is Nyekoe, a traditional dish from Lesotho. Made with beans, sorghum, and pumpkin, Nyekoe is more than a meal—it is a symbol of heritage, resilience, and the passing down of knowledge from one generation to the next. Through this dish, Koele and his daughter preserve their cultural roots while strengthening the bond they share in the kitchen.
Ingredients
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1 litre water (add more as needed during cooking)
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500g pinto beans
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500g sorghum
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¼ Jarrhadale pumpkin, chopped
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2 tablespoons salt
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1 teaspoon ground black pepper
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¼ cup canola oil
Method
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Soak the pinto beans and sorghum overnight, or for at least 3 hours, to soften them.
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Bring water to a boil in a large pot, then add the soaked beans and sorghum. Season with salt and black pepper.
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Cook until the beans and sorghum are tender, adding more water if necessary.
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Stir in the chopped pumpkin and mix well. Allow to simmer for an additional 15 minutes, or until the pumpkin is soft and fully incorporated.
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The final dish should have a porridge-like consistency—thicker than a stew, but not overly dense.
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Adjust seasoning to taste before serving.
Nyekoe is a hearty, nourishing meal that carries the warmth of home and the continuity of family traditions. As you prepare and enjoy this dish, may it inspire moments of connection, storytelling, and shared memories—celebrating not just Father’s Day, but the enduring legacy of family passed lovingly through generations.
