Slow Food Youth Network Lesotho

25/04/2026

Today, at Makoanyane Square — a historic park in the heart of Maseru — we celebrated World Disco Soup Day in the true Slow Food spirit.

Hosted by us, the Slow Food Youth Network Lesotho, this picnic-style gathering transformed surplus food into nourishing meals — while sparking important conversations around food waste.

• Participants brought food that would have gone to waste
• Together, we turned it into beautiful shared meals
• And along the way, we learned how to waste less and value more.

With support from Eco Cook Bags, locally made slow cookers by the Malealea community, we took sustainability even further:

🔥 The stewed local chicken and sorghum dish were cooked using these 100% biodegradable bags
💧 They retain nutrients and flavour
🌍 They reduce fuel use and protect the environment.

A perfect reflection of the Slow Food Movement principles: good, clean, and fair food.

Highlights from the day:

Local chicken from Rural Self-Help Development Association
Practical lessons on preserving, drying, and reusing food
A powerful reminder: we don’t just waste food in the bin — we waste it in how we cook it
Creative dishes like savoury sorghum with leftover vegetables
Homemade banana bread from overripe bananas 🍌
This was more than a celebration —
It was education, empowerment, and action.

Slow Food In Lesotho Boreng C. Hlalele Eternal Flame Worldwide Malealea Development Trust

21/04/2026

Day 3 ⏳ Countdown to Disco Soup Day!

Let’s look back at last year’s Disco Soup Day 🌍🍲 A day filled with community, connection, and turning surplus food into something meaningful.

From stirring big pots to sharing meals, we proved that small local actions can create powerful impact. 💚

We are proud that Lesotho has been recognized by the global Slow Food Youth Network showing that our efforts are part of a bigger movement for change.

19/04/2026

Day 5 ⏳
Countdown to Disco Soup Day!

Food culture and preservation
Mangangajane is a traditional Basotho delicacy made from sun-dried fruit, especially peaches.

Why peaches?
Because peaches are one of the most common and widely grown fruits in Lesotho making them perfect for preservation, reducing waste, and enjoying seasonal abundance all year round.

17/04/2026

Day 7 ⏳
Countdown to Disco Soup Day!
Know your farmer. Know your producer.
Save your food. Waste less. 🌱

15/04/2026

Road to World Disco Soup Day
Day 9 — Fill Bellies, Not Bins!

Did you know that maize meal can be used to make motoho (fermented porridge)?

Motoho is a staple in Basotho food culture. It contains beneficial probiotics and lasts longer than unfermented porridge.

This makes it not just a cultural dish, but also a smart way of preserving food and reducing waste. 💚🐌

14/04/2026

Stir it. Spin it. Serve it!
Day 10 — Countdown to World Disco Soup Day: Fill Bellies, Not Bins!

Slow Food In Lesotho Slow Food Youth Network

11/04/2026

Lumela Mocha!

Join us as we mark a decade of impact in style with a vibrant picnic celebration! 🧺

Let’s come together to share, learn, and spark conversations around: Food waste.

Dress in something colorful and bring a dish 💚🐌

FILL BELLIES,NOT BINS!

08/04/2026

😍

I am beyond excited to share that I will be participating in the Mzansi Young Farmers Indaba 2026, happening 8–9 April 2026 in Pretoria, South Africa.

On Day 2, Thursday 9 April, I will be joining an incredible panel on Agro-processing, Ownership & Value Creation — sitting alongside visionary farmers, agripreneurs, and food industry leaders to talk about something I hold very close to my heart as a chef working to connect farmers, food, and storytelling:
how we move beyond the soil and into real economic power.

All this is made possible by Seahlolo and we will be travelling with fellow Basotho farmers —because for me, the real work happens in these connections. Every opportunity to engage with farmers is a chance to deepen the journey of building value from what we grow, to how we process, to how we plate.

This is exactly the kind of space that feeds my soul. Farmers are the foundation of everything I do in the kitchen. Every dish I create, every ingredient I source, every story I tell on a plate — it starts with the people who work the land. Getting to sit in a room full of them, learn from them, and speak on their behalf is a privilege I never take for granted.

Let's grow it. Process it. Own it. Tell the Story.

Tatso Ea Africa by Chef Ska Food For Mzansi Rural Self-Help Development Association Farmers Pitso Awards

23/02/2026

turns 10 on April 25th🕺Still going strong as SFYN’s biggest global campaign, this will be the biggest edition ever. Make sure you join: from your home, with your community or in any way you’d like to serve food that would be wasted. Share this with your community and start cooking. Let’s fill bellies, not bins!

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02/02/2026

Happy ! 🌱😊

What delicious meatless dishes are you cooking today? It’s Good for You, and Good for the Planet.

February is also the month we celebrate World Pulses Day, observed on 10 February 2026.

This day offers an important opportunity to raise awareness about the nutritional benefits of pulses and their role in sustainable food production, contributing to food security and improved nutrition worldwide.

With their low environmental footprint, pulses are an attractive and climate-smart choice for consumers. World Pulses Day highlights the vital role these crops play in our diets, agrifood systems, and livelihoods.

The 2026 theme: “Pulses of the World: From Modesty to Excellence,”
celebrates the transformation of pulses—from humble staples to globally recognised ingredients prized for their flavour, nutritional value, and culinary diversity.

World Pulses Day 2026 is a call to action for chefs, consumers, policymakers, and producers to bring these remarkable crops back to the forefront of healthy and sustainable agrifood systems—where they truly belong.

I’ll be joining in. Will you?


Slow Food In Lesotho Slow Food Youth Network Lesotho