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Ting (Fermented Sorghum)


250 ml (1 cup) fermented sorghum starter
500 ml (2 cups) Tops Coarse Mabele
250 ml (1 cup) cold water
250 ml (1 cup) warm (not hot) water
500 ml (2 cups) water, for cooking

  • In a container with a lid, stir together the fermented sorghum starter and coarse mabele meal. First stir the cold water and then the warm, not hot, water into the mixture. Cover (we recommend a closed container) and leave in a warm place for 1-2 days, stirring occasionally until it starts to form bubbles when you stir it.
  • Bring water to the boil (do not add salt) and add the fermented mabele. Use one cup of fermented mabele for every 2 cups of water. Stir well and once boiling again, reduce heat, cover and simmer for 20-25 minutes until cooked and the desired consistency is reached.

If you would like to make your own starter from scratch, mix 1 cup water and 1 cup Tops Coarse Mabele in a container. Close the container and leave it in a warm place for about 2 days to ferment. When using the starter, do not use it all at once – rather keep half and top it up with more water and mabele to keep it going over time. Keep it in the fridge on warm days, while on cold days, place your starter in a warmer place.

Serving Suggestion:
For breakfast, serve with butter and sugar or sweetener to taste. For supper, serve with beef stew.