Ting (sour porridge)
Batswana are the custodians of this delicious staple. It really is not that difficult to make, it just requires patience!
- 280 g coarse mabele meal
- 375 ml lukewarm water
- 750 ml water
- Salt to taste
- 120 g Maize meal
Mix mabele meal and the lukewarm water together.
Place in a plastic container.
Seal the container with plastic or a lid and place it in a warm area to ferment for about 3 days.
Pour 3 cups of water into a saucepan and boil, add a pinch of salt. Mix the maize meal with the fermented mabele, using a fork, stir well to remove any lumps.
Gradually add mixture to the boiling water whilst stirring constantly.
Use a whisk for better results.
Keep stirring for a few minutes until it begins to thicken slightly.
Cover and simmer on a low heat for 20 minutes, stirring occasionally.
The longer you cook the porridge, the thicker it will become.
For a more stiff porridge, use less water.
Substitute the maize meal with mielie rice for a coarse texture and different taste.