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Tshotlho ka ting

Tshotlho ka ting

Tshotlho ka ting (pulled beef and fermented mabele)
Recipe by: Tumi Mogoai
Tshotlho ka ting (pulled beef and fermented mabele)
Serves -4-6
Cooking time: 3-6 hours

1 kg stewing beef
3 tbsp Excella oil
1 large onion
3 tbsp bbq spice
3 cloves garlic
2 cups mabele a ting
½ cup maize meal
4 cups warm water (to ferment) + 4 cups to cook
salt to taste
serve with mashed pumpkin and beetroot

In a medium to large bowl or re-sealable container, pour in your mabele and cover completely with the 4 cups of warm water. Stir in the maize meal and set in a warm place to ferment for 3-5 days. The mixture will set off a sour smell once fermented so make sure it is always sealed or covered.
To make the meat, fry your onions, garlic, bbq spice and salt for about 2 minutes then add the meat and cook until it has become shredded. This will take a couple of hours. You will need to keep adding water every now and then to make sure the meat does not burn. 
To make the ting (fermented mabele), drain the soaked mabele and set aside. Into a pot, add the other 4 cups of water and bring to a boil. Scoop in the drain mabele and stir in each bit before adding the next batch. Reduce the heat between low and medium and allow to cook covered for about 20-25 minutes. Only open the pot to stir. Add more hot water for a softer texture.

Once meat is cooked, serve hot alongside ting and other veg.

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