🇱🇸 Basotho (Lesotho) Cuisine

Ting

Fermented Sorghum Porridge (Thick)

Prep Time 10 min + overnight ferment

Servings 6

Difficulty Easy

Calories 202 kcal

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.

Ingredients

3 cups sorghum meal
6 cups water
1/4 cup ting starter or reserved from previous batch
Salt to taste

Instructions

1 Mix sorghum meal with 2 cups warm water
2 Add starter and stir well
3 Cover and ferment overnight in a warm place
4 Next day, bring 4 cups water to a boil
5 Gradually add the fermented mixture, stirring vigorously
6 Cook on low heat for 25-30 minutes, stirring constantly
7 The porridge should be very thick and stiff
8 Season with salt if desired
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.