Go Back
+ servings

Lesotho Spinach and Tangerine Soup (Butha-Buthe)

Course Soup
Cuisine Lesotho
Prep Time 12 hours
Cook Time 50 minutes
Total Time 12 hours 50 minutes
Servings 4
Author International Cuisine


  • 6 cups chicken stock
  • 1/2 lb. spinach fresh chopped
  • 1 onion chopped finely
  • 1/4 cup yellow split peas
  • 2 Tablespoons unsalted butter
  • 1 Tablespoon turmeric
  • 2 Tablespoons rice flour
  • 3 tangerines juice and zest of two of them.
  • 1 handful parsley fresh chopped finely
  • 1 handful cilantro fresh chopped finely
  • plain yogurt for topping


  • Rinse the split peas and soak overnight in a bowl of water
  • The next day, bring the chicken stock to a boil in a large pot.
  • Add in the drained peas and simmer covered for about 20 minutes, Add in more water if necessary.
  • Saute the onions with the butter in a frying pan until translucent. Add in turmeric and stir over low heat for a minute.
  • Mix rice flour in 1/2 cup of cold water then add the onions and mix. Pour the mixutre into the chicken broth and stir.
  • Add the chopped spinach and herbs and zest of the tangerines and the juice from all three.
  • Cook for another 15 minutes on low heat stirring occasionally.
  • Serve in bowls and top with a dollop of plain yogurt.
  • Enjoy!