A thick, sour fermented porridge made from sorghum meal, cooked to a stiff consistency similar to papa but with a distinctive tangy flavor. This ancient preparation is a daily staple in many Basotho households.
Nutrition & Info
Equipment Needed
Instructions
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1
Mix sorghum meal with 2 cups warm water
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2
Add starter and stir well
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3
Cover and ferment overnight in a warm place
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4
Next day, bring 4 cups water to a boil
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5
Gradually add the fermented mixture, stirring vigorously
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6
Cook on low heat for 25-30 minutes, stirring constantly
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7
The porridge should be very thick and stiff
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8
Season with salt if desired
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9
Serve as a base for stews and relishes
Did You Know?
The sourness of ting is a matter of personal taste — some families ferment for just 12 hours for mild tang, while others wait three days for an intensely sour flavor. Heated debates about the ideal fermentation time are common at family gatherings.
Chef's Notes
Equipment Tips
- large pot
- wooden stirring stick
- fermentation vessel
The Story Behind Ting
Ting predates the introduction of maize to southern Africa, representing one of the oldest continuous food traditions in Basotho culture. Sorghum, native to Africa, was the original staple grain, and its fermentation was both a preservation technique and a flavor enhancement.
The fermentation process enriches the nutritional profile of the grain, increasing B vitamins and making minerals more bioavailable. This ancient wisdom preceded modern understanding of fermentation science.
While maize-based papa has become more common, ting maintains a loyal following, especially among older Basotho who consider it the authentic national staple.
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