A traditional slow-cooked comfort food served with ting made from fermented sorghum and maize meal.
1. Place the meat, onion, stock and bay leaf in a pot. Bring to a simmer, and cook till beef is tender, 2-3 hours.
2. Season with salt and pepper. Remove bay leaf. Shred the meat.
3. Stir in the flour and cook till thickened, about 5 minutes.
4. For the ting: put sorghum in a plastic container and stir in 1 cup (250 ml) water to form a paste. Seal and leave overnight to ferment.
5. The next day, mix the maize meal into the fermented sorghum.
6. Bring 3 cups (750 ml) water to the boil. Gradually add the sorghum mixture, stirring quickly to break up lumps. Cover, turn heat to low, and cook for 10 minutes.
7. Using a wooden spoon, stir to break up lumps. Cook for a further 10 minutes. Serve warm.
For the tshohlo
800 g stewing beef — cubed
1 onion — chopped
375 ml beef stock
1 bay leaf
salt and black pepper
1 tsp flour
For the ting
1 cup sorghum
4 cup water
1 cup maize meal