Examples of Botswana food are: Bogobe, pap (maize porridge), boerewors, samp, Magwinya (fried dough bread) and mopane worms. Porridge (bogobe) is made by putting sorghum, maize or millet flour into boiling water, stirring into a soft paste, and cooking it slowly. A dish called Ting is made when the sorghum or maize is fermented and milk and sugar added. Without the milk and sugar, ting is sometimes eaten with meat or vegetables as lunch or dinner. Another way of making bogobe is to add sour milk and a cooking melon (lerotse). This dish is called tophi by the Kalanga tribe. Many different kinds of beans are grown, including cowpeas, ditloo, and letlhodi. There are some vegetables that grow in the wild that are available seasonally including thepe and Delele (okra). Many fruits are locally available, including marula. Watermelons, believed to have come originally from Botswana, are plentiful in season. Another kind of melon, called lerotse or lekatane, is also grown. There are some kinds of wild melon found in sandy desert areas which are an important food and water source for the people who live in those areas. Kgalagadi Breweries Limited produces the national beer, St. Louis Lager,  Botswana's first and only proud local beer brand that has also been a part of Botswana's rich history since 1989 and non-alcoholic beverage Keone Mooka Mageu, a traditional fermented porridge.