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MASERU – It is not how you start but how you finish.

With the peaks and troughs of a long, arduous season, being the tortoise rather than the hare is occasionally beneficial and this is the message Lioli’s disciples are preaching and fighting to believe after last Saturday’s shock 1-0 loss to Lesotho Mounted Police Service (LMPS) to open the champions’ 2016/17 Vodacom Premier League campaign.

The unexpected defeat was the first time ‘Tse Nala’ have lost the opening game of a season since a 2-1 reverse against Arsenal on September 2, 2007 – the first day of the 2007/08 campaign.

In fact, in each of the seven seasons before this one, ‘Tse Nala’ had started their campaign with a victory as Mabeoana, Joy, Likhopo, LMPS, Mpharane Celtics and Sundawana (twice) rotated roles as the opening day sacrificial lambs for Lioli fans’ pleasure.

Last Saturday was meant to be another celebration, until LMPS forgot to read the full script.

Of course, this is one game and, taken in isolation, the loss to LMPS might have been nothing overly worrying.

However, the fact Lioli’s defeat came hot on the heels of Mosholi Mokhothu leaving as their head coach has triggered the slightest tinge of panic amongst Teyateyaneng’s success-filled faithful.

Their uneasiness, perhaps, is also driven by awareness that, with only 26 matches in a full league season, Lesotho has a lower margin for error than many other places.

The last four title races, for example, have been decided by an average of five points; last year the gap was just a point. So, dropped points always hurt for title chasing clubs.

It is why questions were raised by ‘Tse Nala’ fans departing from Setsoto on Saturday afternoon and those drowning their sorrows at bars afterwards – Lioli have been the gold standard for Lesotho football for the past two years but that clinical nature was not on display against LMPS.

New mega signing Thapelo Tale showed he still needs to find peak sharpness while stars such as Jeremia Kamela and Tšoanelo Koetle were unusually not at their luminous best.

Immediately, the fingers and fears will point to the change to Halemakale Mahlaha as Lioli coach.

History, of course, is always on people’s minds and it has a way of repeating itself.

In 2009, Mokhothu guided the Teyateyaneng giants to their first title in 24 years but work commitments led him to leave his post as coach soon afterwards. Mahlaha took over and Lioli lost the title to Matlama the following season and began a downward spiral that eventually reached an eighth place finish in 2011 and was only halted by the arrival of Lehlohonolo Thotanyana as coach in 2012.

The stakes are perhaps even higher now for the club.

Lioli are looking to join the Lesotho Defence Force (LDF) vintage of 1997, 1998 and 1999 as the only sides to win three league titles in a row.

This is also the season the club feels it can make some noise in the CAF Champions League. Again, Lioli are trying to match LDF, the last team from Lesotho to win a tie in the Champions League, back in 2001.

And, ‘Tse Nala’ have invested heavily in view of these targets by bringing in Likuena’s all-time top scorer in the COSAFA Cup, Tale, snagging Setho Moshoeshoe from the United States and stepping up efforts to professionalise the club.

These stakes are why Lioli were so desperate to keep Mokhothu even though work commitments had occupied him all year and made him miss the Lesotho Football Association coaching course in July that ultimately cost him his job.

Beyond his tactical acumen – four league titles in seven years – Mokhothu’s calm and thoughtful demeanour endeared him to players and fans alike.

However, with Mahlaha now installed as coach Lioli are in many ways starting from scratch again, with no pre-season to adjust. Tactical decisions may be revised and the overall atmosphere and approach to daily facets such as training may change.

Lioli communications and marketing manager Tšeliso Lerata, of course, insisted there is nothing to worry about.

“I don’t think the changes that have been made to the technical team have affected the players. On Saturday we did everything but luck was not on our side,” Lerata said, and there is some truth to that.

Lioli hit the woodwork twice and had several openings they didn’t take.

However, football is a results-orientated business and the pressure is already on for the champions. Next up Lioli travel to Roma to face Rovers and, as early as it is, that match will take the form of a must-win game.

The saving grace for ‘Tse Nala’ is there is an international break until they face Rovers next weekend.

Essentially this break should give Mahlaha some respite and more time to prepare for the big tests that wait.

Rivals take advantage

With Lioli slipping up, it was imperative for their rivals to take advantage and the new and possibly improved Bantu did just that by showing their pre-season hype has some justification.

‘A Matšo Matebele’ played well to beat a plucky but ultimately overmatched Rovers side 3-1 in a lively, well-attended affair at Setsoto on Sunday.

It is three points and it is a good start for James Madidilane as Bantu coach.

Fears it might take time for the team to gel in the wake of all the off-season changes seemed unfounded, at least for one afternoon.

With players such as Litšepe Marabe and Hlompho Kalake, Bantu are certainly quick enough to catch Lioli at the top. It is their endurance to last a whole season and their solidity at the back, as illustrated by Rovers’ soft goal, which remains in question.

Big spending Kick4Life are another potential hare chasing Lioli and they also got off to a bright start by beating Likhopo 2-0 while last year’s bridesmaids Matlama welcomed Butha-Buthe Warriors to the big leagues with a 2-1 spanking.

But, not everyone got the memo.

While Bantu, Kick4Life and Matlama will all be smiling and dreaming dreams of gold during this impromptu two-week break, others didn’t quite get the memo.

Linare, seemingly eternally embattled these days, got off to the worst possible start by losing 1-0 to newly-promoted Sky Battalion at home. The two-time champions seem destined for another season of woe.

Another former champion also bit the dust last weekend as title hopefuls and last season’s third place finishers, Lesotho Correctional Service, lost 1-0 to Liphakoe in Quthing.

Then again, maybe that result should not have come as a surprise given Liphakoe declared they want to win the league.

Such lofty ambitions, though, will play out over eight long months until next May.

Who will be the tortoise and who will be the hare? That, only time will tell because match-day one has already shown there will be drama this season.

Indeed, there is really only one thing that can be said with clarity right now.

It is not how you start, it is how you finish.

Week one results: Lioli 0-1 LMPS, Kick4Life 2-0 Likhopo, Linare 0-1 Sky Battalion, LDF 1-1 Sundawana, Bantu 3-1 Rovers, Liphakoe 1-0 LCS, Butha-Buthe Warriors 1-2 Matlama

Vodacom Premier League Standings

    P W D L GF GA GD Pts.
1 Bantu 1 1 0 0 3 1 2 3
2 Kick4life 1 1 0 0 2 0 2 3
3 Matlama 1 1 0 0 2 1 1 3
4 Liphakoe 1 1 0 0 1 0 1 3
5 LMPS 1 1 0 0 1 0 1 3
6 Sky Battalion 1 1 0 0 1 0 1 3
7 LDF 1 0 1 0 1 1 0 1
8 Sundawana 1 0 1 0 1 1 0 1
9 Butha-Buthe Warriors 1 0 0 1 1 2 -1 0
10 LCS 1 0 0 1 0 1 -1 0
11 Linare 1 0 0 1 0 1 -1 0
12 Lioli 1 0 0 1 0 1 -1 0
13 Rovers 1 0 0 1 1 3 -2 0
14 Likhopo 1 0 0 1 0 2 -2 0


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Lesotho’s own brandy



ROMA-“Go, eat your food with rejoicing, and drink your wine with a cheerful heart, for already the true God has found pleasure in your works,” so says the Big Book.

Driven by that divine, Mohapi Pule has gone a step further – by coming up with a new type of brandy – to make you merry.
The brandy, Mountain Spels Brandy, will make the heart of the dying man rejoice.
“The healthy nutrients in fruits that make brandy, end up in you when you drink it,” he said.

Pule studied nutrition at the National University of Lesotho.
His brandy is made by fermenting fruits into wine. The wine is then distilled into a brandy. It carries the flavour and the aroma of the original fruits.

The story began when Pule was born in Quthing, Mphaki. He was born to a hardworking mother who brew traditional beer like no other.
“She brew beer well before I was born. She is still making it to this day,” he said.

His passion for brewing was probably “born” even before he was born. Mothers have a hidden way of passing not just their looks but their passions to their children.

As he grew up, he found that he was still intertwined with his mom’s brewing business in one way or another.
“Mostly, I am expected to fetch water for the brewing process. That, I still do to this day when I visit home,” he says.
Two decades later, Pule found himself in the Roma Valley, doing BSc in Nutrition.

“At some point, I found that I had lost purpose in life. There was not a thing that I could say, well, I was passionate about this thing or that thing.”
That situation, of course, threw him into some serious soul-searching.
It brought him back to his roots.

“During this period, I recalled that when I was younger, I used to imagine helping my mom do the packaging of the beer she was making and helping distribute it countrywide,” he said.

From a young age, the issue of subsistence business didn’t appeal to him. But that imagination came and passed. Now here he was, worried that he might not amount to anything in life.

Then, boom! An idea came!
What if he produced an alcoholic drink?

He could have thought about anything to do as a business but, lo and behold! He thought about his mother’s passion!

One of the things he loves about alcoholic beverages is that they are popular.

“I haven’t seen products as popular as alcoholic drinks,” he said.
He might be wrong or right but the reality is, the rest of the world has for generations found delight in alcoholic beverages – some to the extent of overdoing it to their injury!

“Mabele khunoana ralitlhaku thabisa lihoho. Mabele u tsoa kae e le khale re u batla re sa u thole? Ueeeena mabeeeele!” (Loosely translated beer brewed from sorghum make men happy. We’ve been looking for you from afar, you sorghum. In short, this is a praise poem for the Sesotho sorghum brew).
But then came the most difficult part. Which specific beverages should he focus on and how would he do it?

He decided that he would focus on ciders. He realised that not many people in Lesotho were making ciders.

He started experimenting at home and realized how difficult the process was. He just couldn’t get it right. To worsen matters, he also did not have the right equipment.

But like most successful innovators, he just knew that he had to start his business right away.

Pule says he then learnt about other forms of beverages: the spirits. Spirits are very high in alcohol content. Here we are talking the likes of whiskey, vodka and brandy.

He was particularly interested in vodka. He went into one NUL laboratory and, with necessary permission, began testing a number of spirits and doing a lot of research about them.

He began saving some of the money he earned from the National Manpower Development Secretariat in the form of student allowance so he could buy equipment. Saving was not easy. The subsistence money was already not that much. Having to share it with a business was asking a little too much.

But Pule was so determined that he did it, bought equipment that allowed him to develop what he thought was “vodka”.

However, after buying the equipment he immediately realised that the equipment was to make brandy not vodka.

“Now I was forced to get into brandy by chance,” he said.
It was a mistake that he has never regretted having realised that there are very few individuals who were making brandy in Lesotho.

Pule had to throw himself fully into experiments. He read books about brandy production. He even enrolled for an online course on distillation.
In the end, he began to see some light.

“I began to feel some difference in the taste of my produce,” he said. “When I shared my produce with my lecturers, they were over the moon!”
With that encouragement, Pule began packaging his brandy and is now selling it to family and friends.

“My small equipment means that I can’t produce much. However, If I were to get bigger equipment, things would be much better.”

Own Correspondent

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Ready-to-cook vegetables



ROMA – ’MATUMANE Matela, a National University of Lesotho (NUL)-trained nutritionist, is an example of how a nutritionist should think and act.
Matela makes and sells ready-to-cook vegetables out of produce from her own farm or produce she preferably buys from local farms.
“When I make a dish, as a nutritionist, I make choices that ensure a typical package is packed with nutrition,” Matela said.

Today, we examine an interesting story of the lady who is determined to ensure that you eat healthy despite your busy schedule.
It started with her experiences in life.
She describes herself as an extremely busy woman.
She likes getting things done.
As the busy amongst us will say, the busier you become, the less you watch your diet.
She couldn’t escape the trap!

“My busy schedule meant that I ended up eating junk and I was gaining weight,” she said.
With time, she came to her senses.
As a nutritionist, she recalled that the best way to preach was to preach by example.
So, was she preaching what she practised?
Clearly, she wasn’t.
She had to find an option to maintain the busy schedule and eat healthy at the same time.

The beautiful thing about nutrition is that the healthiest foods are the closest to us: fruits and vegetables.
Some scientists even claim that our bodies seem to be designed to thrive on fruits and vegetables.
“Have you ever wondered why looking at a ripe raw peach on a tree is mouth-watering but looking at a fat cow isn’t?” asked one scientist.
Well, whether we were designed for fruits and vegetables or not, the truth is that they are good for our bodies.
That’s what good science tells us.

And we somehow “know it” too if you have heard about anything called intuition.
So one day she found herself increasingly eating fruits and vegetables.
It’s easier to change a religion than a diet, they say.
So it is commendable that she changed her diet at all.
“The idea was to chop as much vegetables as possible and put them in a fridge so that in future, I will just pull them out and cook.”
She wasn’t proposing something new.
Who amongst us doesn’t enjoy the convenience of just pulling up chopped frozen vegetables and cooking?

Little did she know that what she was doing was putting her on a path to a brilliant business.
It took a post on a social media to achieve just that.
“I took a pic of the chopped and packaged vegetables and posted them on my social media account. The reaction was swift. I began getting questions like, “how much?””
It immediately dawned on her that she could be sitting on a great business idea, after all.

So she gave it a try and started selling.
To her surprise, people started buying.
In fact, “I get orders for my products almost on a daily basis.”
That is how interested people really are.
This to an extent that her business now gets up to four irregular employees, she included, when the demand is high.
She said her training in Agriculture, Home Economics and Nutrition has helped her to give a thought into what she was doing.

For instance, where possible, she grows her own crops and sells them as first preference.
She has grown spinach, butternut, green pepper, onion, herbs and beans.
She is also in the process of renting more fields to grow more vegetables.
Then she empowers Basotho producers by requesting them to supply.
Going for foreign produce is the last resort.
Look at her packages and you realise something.
The “7 colours” proverb comes alive.

Those seven colours (several colours actually) may have been designed to appeal to your eyes but that is just the tip of the iceberg.
The colours of vegetables mean a lot in terms of nutrition.
Each colour gives you something different.
So, the more colours in one meal, the merrier.
To drive this home, let’s go a scientific route for a second.
Red, Blue and Purple: These vegetables contain substances that are good at reducing the risk of stroke, cancer and memory problems.
White: The likes of onion or garlic may help lower your risk of high blood pressure, high cholesterol, cancer and heart disease.

Orange and Yellow: Carrots immediately come to mind.
These vegetables contain substances called carotenoids which may help improve your immune system and help to improve the health of your eyes.
Basotho, it would appear, have long known a thing or two about the relationship between carrots and eyes.
Hence the famous saying, “o jele lihoete” (they ate carrots), often applied to good sportsmen or women with symbolically “good eyesight”.

Green: Green is life. Green vegetables come packed with chlorophyll, a chemical that scientists believe can boost your immune system, eliminate fungus in your body, clean your blood, lead to healthy intestines and give you boundless energy.
As a bonus, her Home Economics background is such that she is armed with a host of recipes for each of the packages she sells.
She has great dreams for the future.
“I want to see my products decorating the shelves of big supermarkets,” she said.
It’s time!

Own Correspondent

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A new, co-operative chain store



ROMA – ’MAKUENA Lesiea is spearheading the creation of a cooperative chain store that will sell Lesotho products only.
The store is being developed under the National University of Lesotho (NUL) Innovation Hub and it will be incubated by the Hub.
“Have you seen it? Basotho are producing like never before,” Lesiea said.
“However, their products are hard to see in the markets. We want to change all that.”

The store, she said, will open branches in all districts of Lesotho, starting from Maseru.
Visit any supermarket in Lesotho and check the products on the shelves.
You will be shocked to realise that, in general, just one percent of them are made in Lesotho.
The other 99 percent comes from elsewhere.
Is it because Basotho are not producing or can’t produce at all?

“Having worked directly with the NUL Innovation Hub and the Tsa Mahlale TV programme under the Hub, I have travelled the depth and breadth of Lesotho and I was amazed at the amount of work Basotho are doing,” she said.
What is the problem?
Basotho products are not given sufficient platforms to prove themselves.
“Credit where it is due, some shops are beginning to accept and sell Basotho products,” she said.

“However, they are barely making a dent because Basotho products, being at their infancy, cannot receive full attention unless by a store that is designed to give them full attention.”
Such a store doesn’t exist.

She said the idea is not to compete with any of the existing stores because “we are getting into a new territory altogether, we are addressing a different market”.
So listen to Lesiea as she presents some features of the store that will surely persuade you to join the bandwagon:

  1. Customer and producer confidence: The store, she said, will achieve two things.
    First, when they see masses of Lesotho-made products in one place, Basotho customers will slowly grow confidence in them.
    The confidence will shoot to the roof when the customers experience that many of the products made in Lesotho are already way ahead of foreign competitors in terms of quality.
    Secondly, the store will give Basotho producers an assurance that their products have, at least, one store that is willing to take them, dark or blue.
    More production will come from such assurance.
  2. Selling “everything”: The store will sell everything from fruits and vegetables to processed foodstuffs to clothing and building materials (if Thabure car will be in production by then, it will be on the shelves too).
    “Suppose what we want to sell is not locally made, we will never cross the border, any border, to find its equivalence. We will encourage Basotho to produce it until they do.”
  3. We mean business: whereas Basotho are beginning to produce, their products are still all over the place.
    You bump across them in some few willing stores, in expos and trade shows, or as being sold by individual resellers. Those are good efforts, but they are not enough. In fact, many in Lesotho have come to see producing and selling as being more of an art, a hobby, a therapy or a hustling than a business, “so we are seriously moving away from such a casual approach, we mean business this time around.”
  4. Ownership: So when you enter this store, you could be purchasing a product made by you in a store owned by you. What a difference!
  5. Reasonable standards: the store will only demand reasonable standards. As a struggling Mosotho, try taking your products to some of the local shops and you are, at worst, turned away without reason or, at best, given a long list of standards you must meet before they can take your product.
    “In our case, as long as your products are reasonably of good quality, you are in. NUL Innovation Hub is already testing many Basotho products. We won’t ignore quality, but we won’t use it as a way to prevent Basotho products from growing either.”
  6. A cooperative chainstore: From contributing as little as M50 per month, members will use a continuous financing model to ensure that the store doesn’t just end in Maseru but reaches the ten districts of Lesotho.
    Each branch will start at a medium scale in order to grow along with Basotho products. We won’t ask for investors to come from anywhere, “we will be investors ourselves.”
  7. An export launch pad. “We are often told to export our produce. The obvious question is, if you haven’t convinced your own people to consume your own products, how can you convince people in other lands to do so? Why should they take you seriously?”
    However, the store is not meant to be a local store forever.
    It will be a means by which we export our products to other countries in the future.
    When we export the store to Soweto, we export it along with products from Lesotho.
    Don’t say no because we have seen Chinese shops and Indian shops and, of course, South African shops, filled to the brim with Chinese products and Indian products and South African products in many countries.
    “If they can do it,” Lesiea ended, “so can we.”
    “Because if it is there in some of us, it is there in all of us.”

Own Correspondent

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