- For the ting:
- 500 g mabele
- 500 ml water
- 250 g maize meal
- For the tshohlo:
- 1 kg brisket
- 1 onion, chopped
- 1½ cups beef stock
- 1 bay leaf
- sea salt and freshly ground black pepper, to taste
1. To make the ting, place 375g sorghum in a plastic container and stir in enough water to form a paste. Seal and allow to ferment overnight.
2. Bring the water to a boil in a saucepan. Mix the maize meal into the fermented mabele.
3. Gradually add the mixture to the boiling water (make sure water is boiling), stirring to break up any lumps. Once thickened, cover and cook for 10 minutes over a medium heat.
4. Using a wooden spoon, stir and turn the pap to break up any lumps that may have formed. Cook for a further 20 minutes. Once cooked, use the wooden spoon to shape into rounds before serving.
5. To make the tshohlo, slice the meat and onion. Place in a large saucepan with the remaining ingredients. Cook for 2–3 hours, or until tender. Season with salt and pepper. Drain any liquid and shred. Serve with the ting.
Cook's note: Ting le tshohlo is a popular SeTswana dish that is a favourite at weddings and special occasions, but it can be enjoyed any time of the year.