INSIDE CHELLZ KITCHEN

Mitchelle Phetlhe | Wednesday May 13, 2026 06:00

 

A Love Letter to Phane

We are talking about Phane. To some, the sight of these prickly, protein-packed morsels might cause a bit of uncertainty. I’ve seen the 'eye-closed' taste tests and the inquisitive faces. But for me? I don't remember a time I wasn’t all about it. I was always pestering my mom for just one more handful of salty, crunchy phane. Funny enough, history is repeating itself in the loudest way possible. My kids are exactly like I was. There is never a time I have phane in abundance; it’s a seasonal treasure, so I’ve mastered the art of rationing. I plate up our portions with precision, yet somehow, my kids always finish theirs in record time and start eyeing mine. I thought I hit the jackpot recently. While visiting my mother-in-love, I discovered she had a massive consignment. When I asked if I could have some, she gave me the green light to help myself. Tactfully, I found an old jar and filled it to the brim, thinking I’d secured enough to last us a few weeks. My mistake was not watching that jar like a hawk during the car ride home. By the time we pulled into the driveway, the jar was decimated. My kids hadn't just eaten them; they had gone as far as stuffing handfuls into their pockets for later. I couldn’t even be mad. Seeing them genuinely enjoy phane the same way I did at their age is also a win for our culture.

This love for phane followed me all the way to varsity. I remember hanging out at Sandenburgh (IYKYK!) and pulling a plastic bag of phane to cook in tomato sauce to share. My South African friends call them Masonja. Because South Africa is so big, it’s not a common dish everywhere, and the reactions.....goodness. There were the 'absolutely not' faces, the 'I’ll try it if I don't look at it' crowd, and then the 'Let’s eat!'. It’s a conversation starter, a snack, and a main meal all rolled into one.

Because phane is seasonal, it remains a treat, but the 'soft life' of cheap phane is officially over. I was shocked recently to find that the cost of kopi ya teng has doubled. I walked up with my standard price money and got a reality check. Reminds me of what the Madila Dealer, Mr. O, was saying maloba. He asked a very fair question: how long can a seller keep the price of a cup the same? I get that, though, when the world is changing, as customers, we get accustomed to a certain price, but we have to be fair. These suppliers are out there maintaining the quality of their products. We can't cry about the price of a liter of petrol and then expect suppliers not to feel the pinch too, for the quality we want and enjoy, we have to support the value of the labor behind it.

When it comes to the kitchen, I enjoy my phane cooked in a very simple relish. You don't want to drown the earthy, nutty flavor; you want to elevate it. While my side has always been pap, I recently discovered that I could also do bogobe, and the combination is life-changing.

INGREDIENTS

2-3 cups dried Phane 1 Large Onion, finely chopped 2 Cloves of Garlic Minced 1 can Rhodes Tomato My ultimate hack for consistency and flavour Hinds Curry Powder for that signature warmth. Hinds Mixed Herb Hinds Cayenne Pepper for a bold kick. 2 Tablespoons Cooking Oil for frying. Salt and black pepper: To taste.

INSTRUCTIONS

1. Rehydrate: Soak the dried phane in hot water for 15–20 minutes until they are plump but firm. Rinse thoroughly to ensure all grit and sand are removed, then drain. 2. Sear: Heat oil in a pan over medium heat. Fry the phane first until they develop a crunch. 3. Aromatics: In the same pan, sauté the chopped onions until translucent. Stir in the minced garlic and a generous spoonful of Hinds Curry Powder, allowing the spices to toast in the oil for about a minute. 4. The Sauce: Pour in the Rhodes Tomato can. Crumble the beef stock cube into the mixture and stir well. If the sauce is too thick, add a small splash of water. 5. Simmer: Return the fried phane to the pan. Turn the heat down to low and let it simmer for 10–15 minutes, allowing the phane to absorb the spicy tomato gravy. 6. Season: Season with salt, pepper, and Hinds Cayenne Pepper to your liking. 7. Serve: Enjoy hot with a side of traditional Pap or Bogobe.

What’s your phane story? Are you a 'let's eat' person or an 'eyes closed' taster? #ChellzKitchen #BotswanaFood #Phane #LocalDelicacies #TraditionalCooking #Masonja