Mabele a ting
4
Easy
5 minutes, plus 3–5 days’ fermentation time
30 minutes“My granny would ferment either sorghum or maize meal (or both) and keep it in a glass Crosse & Blackwell jar under the sink for five days before we were able to indulge in it. There’s no other taste in the world quite like this – and if you’re wondering whether it’s worth fermenting the porridge for that extra week, it is.” – Khanya Mzongwana
Ingredients
Method
- 500 g red sorghum
- 2 cups water
- salt, a pinch
- brown sugar, for serving
- butter, for serving
Method
Ingredients
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
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