Breakfast
Bogobe jwa Ting
Ingredients
- - 250 g (1 1/2 cups) sorghum meal, divided
- - 1.5 litres (6 cups) water, divided
- - 60 ml (1/4 cup) plain natural yoghurt or leftover ting starter
- - 1 pinch salt
- - 250 ml (1 cup) full-cream milk, to serve
- - 30 ml (2 tbsp) sugar, to serve (optional)
Method
- To make the ting starter, mix 125 g of the sorghum meal with 500 ml lukewarm water and the yoghurt in a non-metallic bowl. Cover loosely and leave in a warm spot for 24-48 hours until it smells pleasantly sour and small bubbles appear on the surface.
- Bring the remaining 1 litre of water to the boil in a saucepan with the salt.
- Mix the remaining 125 g sorghum meal with a little cold water to form a smooth paste, then whisk this paste into the boiling water to prevent lumps.
- Stir in the fermented ting starter mixture.
- Reduce the heat to low and simmer for 20-25 minutes, stirring often with the wooden spoon, until thick and smooth with a soft, spoonable texture.
- Spoon into bowls and serve hot, topped with milk and a little sugar if desired.
Introduction: Bogobe jwa ting is one of the oldest breakfast dishes in Botswana, built on ting, a naturally fermented sorghum starter that gives the porridge its distinctive sour tang.
Cultural Background: Bogobe jwa ting is one of the oldest breakfast dishes in Botswana, built on ting, a naturally fermented sorghum starter that gives the porridge its distinctive sour tang. Sorghum has been cultivated across the region for centuries, and the fermentation step was originally a practical way of preserving grain and improving its nutrition and digestibility. The porridge is still cooked every morning in homes across Botswana, often in a three-legged cast iron pot (three-leg pot) over an open fire in rural areas, and on a stovetop in towns and cities.
Tips: The sourer the ting starter, the more traditional the flavour – taste it after 24 hours and let it ferment longer if you prefer more tang. Keep a little starter back each time you make this to speed up fermenting next time, much like a sourdough starter. Stir constantly once the paste goes in, as sorghum thickens quickly and can catch on the bottom of the pot.
Variations: Bogobe jwa Lerotse: stir in cooked, mashed sweet melon (lerotse) for a naturally sweetened version, popular as a dessert as well as breakfast. Use maize meal instead of sorghum meal for a milder, less sour porridge known simply as bogobe jwa mabele when made with sorghum, or bogobe jwa poone when made with maize. Naturally vegetarian; use plant-based milk to make fully vegan.
Storage: Store leftover porridge in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat gently in a saucepan over low heat with a splash of water or milk, stirring until smooth and heated through.
Nutrition: Approx. per serving: 210 kcal, 6 g protein, 42 g carbohydrates, 2 g fat, 4 g fibre.
FAQs:
Q: Can I make this without fermenting overnight?
A: Yes, though it will lose its signature sourness. Simply cook the sorghum meal with water and skip the ting starter for a mild porridge called bogobe.
Q: Is sorghum meal gluten free?
A: Yes, sorghum is naturally gluten free, making this a good option for those avoiding gluten.