Ting (sour porridge)

Batswana are the custodians of this delicious staple. It really is not that difficult to make, it just requires patience!

Preparation time : 20 min Cooking time : 25 min Servings : 4
  • 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.