TING (SOUR POR­RIDGE)

Move! - - RECIPES -

Serves 4

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

IN­GRE­DI­ENTS

■ 280g (2 cups) coarse ma­bele meal ■ 375ml (1½ cups) luke­warm water ■ 750ml (3 cups) water ■ Salt to taste ■ 120g (1 cup) Maize meal

IN­STRUC­TIONS

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.

COST PER SERV­ING: R8

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