Home
recipe-guide
South African recipes

Beef recipes

Green bean bredie (Groenboontjiebredie)

2–2.5 hours

Lamb recipes

Braised morogo blue cheese toastie

30 minutes

Cheese recipes

Fondant sweet potatoes with curried XO sauce

45 minutes

Braai recipes

Activated charcoal x Lowerland roosterkoek

20–25 minutes

Breakfast recipes

Mabele a ting

By Khanya Mzongwana

Serves 4

Difficulty Easy

Prep Time 5 minutes, plus 3–5 days’ fermentation time

Cooking Time 30 minutes

Ingredients

500 g red sorghum
2 cups water
salt, a pinch
brown sugar, for serving
butter, for serving

Method

1. Place the sorghum into a high-powered blender and blend to make a crumbly powder.

2. Mix with the water and place into a clean glass jar. Store at room temperature for up to 5 days, or until it has a sour aroma.

3. Once you have fermented the porridge, it’s ready to cook. For two servings, bring three cups water to the boil in a saucepan and add a pinch of salt. Whisk in three heaped T of the ting or fermented porridge starter. Reduce the heat to low and continue whisking until the porridge thickens, then cover and simmer for 20–25 minutes, or until the porridge thickens and the grains are tender.

4. Serve with brown sugar and butter; I like mine sweet.

Find more porridge recipes here

Photographer: Toby Murphy
Food Assistant: Leila-Ann Mokotedi

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Easter Braai Table

Skuinskoek (Karoo doughnuts)

Cape seed loaf

Green bean bredie (Groenboontjiebredie)

Waterblommetjiebredie

Paptert

Crayfish curry

Braised morogo blue cheese toastie

Poppy seed amasi cheese

Fondant sweet potatoes with curried XO sauce

Activated charcoal x Lowerland roosterkoek

Mabele a ting

Mabele a ting

Ingredients

Method