Main Meals Archives

Asian recipes

Prego chicken fillets with cheesy mash

30 minutes

Apple recipes

Curried apple chutney with pork belly espetadas

50 minutes

Beef recipes

Buttered bambara with toasted egusi relish

45 minutes

Chicken recipes

Chicken, cassava leaf and peanut butter stew

1 hour 10 minutes

Fish recipes

Mabele ya ting from scratch

30 minutes

Mabele ya ting from scratch

Serves 2

Difficulty Easy

Prep Time 30 minutes, plus 2 days’ fermenting time

Cooking Time 30 minutes

Ingredients

250 g sorghum
2 cups lukewarm water
a pinch of salt
milk, for serving
butter, for serving
sugar, for serving

Method

1. Grind the sorghum In a blender or food processor. I prefer not to grind it too fine, to give the dish a little more texture.

2. Pour the ground sorghum into a glass bowl or jug, add the water and stir. Cover the sorghum mix with a cloth and leave it to ferment in a warm spot, away from direct sunlight, for 2 days.

3. To make the mabele, place 1 cup water, the salt and the fermented sorghum in a saucepan and bring to a gentle simmer. Partially cover the pan with a lid and cook for 20–30 minutes. For a thicker porridge, cook until your desired consistency is reached.

3. Serve with milk, butter and sugar, if desired.

Find more porridge recipes here

Stylist: Emma Nkunzana
Food assistant: Bianca Jones
Videographer: Romy Wilson
Photographer: Shavan Rahim

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Mabele ya ting from scratch

Mabele ya ting from scratch

Ingredients

Method