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Fig. 5 | Journal of Ethnic Foods

Fig. 5

From: Culinary practices: preparation techniques and consumption of Basotho cereal breads in Lesotho

Fig. 5

Traditional Basotho bread steamer (Likaletsa) made from sticks. While all the other sticks are crossing each other in the pot, one stick protrudes to the top in the middle of the pot. This is done to allow steam to pass and to allow space for refilling with water. The middle stick also helps to create space between dough portions so that they remain separated for the steamed bread to cook faster. A thin layer of wheat straw or a layer of long grass is placed on top of sticks to prevent the dough from falling into the water.

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