This recipe for traditional brown sour porridge (ting) is inspired by my Motswana mum, uMmaYona. When I was growing up, ting porridge was a staple breakfast meal. The long fermentation time (48 hours) is what gives ting its distinctive taste, but it also means I don’t make it as often as I used to. But I still love having it for breakfast, topped with brown sugar, or to accompany a main meal of meat
and vegetables.
Motlhodi wa ting
- 4 cups (4 × 250ml) mabele meal
- 6 cups (6 × 250ml) water
Place the mabele meal and water in a large (5-litre) lidded bucket. Close the lid and leave, undisturbed, in a warm place for 48 hours.
Porridge (Ting)
- 2 cups (2 × 250ml) water
- 5 cups (5 × 250ml) motlhodi
- Brown sugar, for serving
Place the water in a medium (3-litre) pot and bring to the boil. Reduce the heat to low and slowly add the motlhodi, stirring all the time to prevent lumps forming. Continue stirring until the porridge thickens, then cover the pot with a lid and simmer for 20 minutes.
Serve in bowls, topped with brown sugar at breakfast, or without sugar if accompanying a main meal.
Cook’s note
I like a slightly thin ting. For a thicker consistency, use 4 cups motlhodi and the same quantity of water, and cook for an extra 5 minutes.
