The Sorghum Art celebrates local cuisine
Nnasaretha Kgamanyane | Sunday July 20, 2025 06:00
In an interview with Arts&Culture, she explained that her work focuses on elevating traditional ingredients such as sorghum and integrating them into contemporary cooking in creative, accessible ways. She added that The Sorghum Art was published in May 2025, right here in Botswana, and was self-published through Transilience Publishing Company.
“The Sorghum Art is a platform I chose to work with to maintain creative control and stay true to the authenticity of our local food narratives. I was inspired by my deep-rooted connection to African food culture and my desire to bring forgotten grains like sorghum back into the spotlight. Sorghum is not only versatile and nutritious, but it also carries rich cultural and historical significance. I wanted to showcase its beauty in ways that inspire both home cooks and chefs to reimagine its potential beyond traditional uses,' she said.
The book spans 149 pages, featuring seven chapters, each thoughtfully structured to explore different culinary techniques, meal categories, and the cultural backdrop of sorghum in African cuisine. The chapters include sorghum breakfast and soups, sorghum smoothies, sorghum baked, sorghum salads, sorghum lunch and dinner ideas, sorghum treats, and extras.
Furthermore, she explained that she was driven by a desire to reintroduce and preserve African food identity through a modern lens. She said writing the book allowed her to reconnect with her heritage while creatively reinterpreting it for a new generation. She added that what truly made her tick during the process was discovering how flexible sorghum could be from savory to sweet dishes and pushing the boundaries of what many thought that humble grain could do.
'My target audience includes home cooks, culinary enthusiasts, nutrition-conscious individuals, and chefs interested in sustainable and indigenous ingredients. I also wrote with young African creatives in mind, those who are looking to rediscover and celebrate their roots through food. The feedback has been overwhelmingly positive. Readers have expressed surprise and excitement at the modern and artistic approach I have taken with sorghum. Many appreciated the easy-to-follow recipes, the vibrant visuals, and the cultural insights woven throughout the book. Some even said it changed the way they look at sorghum entirely,' excitedly said.
She also because those are recipes presented with a modern twist and modern food trends. She added that it was a perfect blend of nostalgia and innovation because everyone these days is about gluten-free products, smoothies, health, and the gym.
However, just like other authors, she said she experienced some challenges along the way. She said one major challenge was sourcing accurate historical and cultural context for some of the traditional dishes. Additionally, she said balancing the creative process with the self-publishing logistics from editing to design and distribution was a demanding yet rewarding journey. She also said time management was another hurdle, especially while juggling multiple roles.
The Sorghum Art is her second book. Her first book, titled Life on a Salad, is a vibrant exploration of salad-making using local ingredients, celebrating the art of freshness and healthy eating. Moreosele' also explained that she launched a culinary magazine called Flavours with Cathy, which blends food, lifestyle, and cultural stories in a dynamic editorial format.
'In the next few years, I envision myself as a leading voice in African culinary literature, producing a series of books that explore more indigenous ingredients and traditions. I hope to expand my reach internationally, represent Botswana and African cuisine on global stages, and mentor young food writers and creatives across the continent. Beyond writing, I am a recipe developer, food consultant, and caterer. I also actively participate in food innovation projects and cultural preservation initiatives, she added.
Recently, she was honored as a 2024 Forbes Under 30 delegate, which she said opened up opportunities to collaborate across food, health, and sustainability sectors. Finally, she said over the years, she was humbled to receive several recognitions, including the Gourmand Cookbook Award, Mulher Forte African Literature.