Bogobe ba Ting le Tshotlo

King Korn
Fred Basson
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Iam so bad at taking fruits in my everyday diet and always wish to have it in any form. Just that I will not spend time to include fruits. Instead I crave for breakfasts like upma, idli, dosa etc. As long as portion control is in check. But I don’t. That’s another story about my consistency and discipline in my eating habit. I wish I change it, it’s high time. Recently I wanted to use up my rolled oats I have at home and also wanted to give it a try for smoothies. Should start replacing my high carb breakfasts with such smoothies. Let me see how it goes. This year my eating habit has been very bad with so much inconsistency as well as not balanced meal. I hope adding sorghum, a whole grain which adds a hearty, nutty flavor will give me the kick I need.

I hope adding sorghum, a whole grain which adds a hearty, nutty flavor will give me the kick I need.
— Carla Hall, author
Makes

8 Servings

Time

30 min

Difficulty

Easy

Ingredients

Ting
Tshotlo

Preparation

  1. Mix the King Korn Mabele Meal and the lukewarm water together and place in a plastic container. Seal the container with shrink-wrap or a lid and place it in a warm area to ferment for about 3 days. (Note; it does get pretty pungent!).
  2. For the Ting; in a saucepan, bring the 3 cups of water to a boil, add salt.
  3. Mix maize meal with the fermented sorghum in a bowl. Gradually add mixture to the boiling water whilst stirring constantly to remove any lumps. Keep stirring for a few minutes until it begins to thicken slightly.
  4. Cover and simmer on a low heat for 20 minutes. Stirring occasionally. Before serving ting add crushed peanuts and stir to mix. Serve Ting with Tshotlo (pounded meat).
  5. For the Tshotlo: place meat in a saucepan, season with salt and pepper. Cover with stock and cook over low heat for 2 hours, keep replenishing the water.
  6. Add onions and cook for another hour until very soft and falling off the bones. Drain liquid, remove bones and pound or pull the meat until flaky.

Cook's Tip

  1. The longer you cook the porridge, the thicker it will become. For a stiffer porridge, use less water.
  2. Substitute the maize meal with mielie rice for a coarse texture and different taste.
King Korn
Written by

Fred Basson

Tester

Not real person