Ting ya Mabele

What we know so far

Ting is sorghum meal soured for two or three days in warm water, then cooked into porridge. The lactic fermentation gives it a clean, sharp taste that Batswana have eaten for thousands of years and still eat every day, thin as motogo for breakfast with sugar and milk, or thick as bogobe under seswaa, tshotlho and morogo. Nothing is added but water and salt. The same porridge is made across the Tswana north of South Africa.

The draft was written from 3 published sources and holds 6 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting