TING (SOUR PORRIDGE)
Batswana are the custodians of this delicious staple. It really is not that difficult to make, it just requires patience!
■ 280g (2 cups) coarse mabele meal ■ 375ml (1½ cups) lukewarm water ■ 750ml (3 cups) water ■ Salt to taste ■ 120g (1 cup) 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.
COST PER SERVING: R8