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Cereals and bread from Botswana and South Africa
Dehulled sorghum meal is mixed with lukewarm water and left closed until lactic acid bacteria sour it. The sour slurry is called ting. Boiled in water it becomes bogobe jwa ting, a soft sour porridge eaten thin with sugar at breakfast or thick with meat or vegetables. Made in 4 steps over 24 h – 3 days. The longest step, ferment the slurry, covered, takes 24 h – 3 days (Haard N.F. et al. 1999) and runs at 28–34 °C (Rapoo S.M 2023). Lactobacilli (Lactobacillus fermentum, L. reuteri, L. plantarum, L. harbinensis, L. parabuchneri, L. casei, L. coryniformis), 2–4 dominant strains per sample and Lactococcus lactis, Weissella cibaria, Enterococcus faecalis and Lactobacillus rhamnosus in the acid phase do most of the fermenting.
| Main step | 24 h – 3 daysReported[fao1999][sekwati2011][rapoo2023] | Ferment the slurry, covered |
|---|---|---|
| Temperature | 28–34 °CReported[rapoo2023][adebo2019] | Ferment the slurry, covered |
| Acidity | pH 3.5–4Measured[sekwati2011] | Ferment the slurry, covered |
| 1 part by weight | Coarse dehulled sorghum meal · Grain washed, dehulled and the bran discarded before grinding[fao1999] |
| 1 part by volume | Lukewarm water · Meal to water 1:1 (w/v)[fao1999] |
| Optional | Some of a previous good batch (back-slopping), or vinegar in some households · Used to speed or steady the souring[rapoo2023] |
| To taste | Sugar, or a relish of meat, vegetables or beans · For serving[rapoo2023] |
| Starter | spontaneous; some households back-slop from a previous batch |
Total time across the recorded steps: 24 h – 3 days
What changes: Washed sorghum is dehulled and ground into a coarse meal
Output: coarse sorghum meal, bran discarded.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Ting is the sour sorghum slurry and bogobe jwa ting the porridge cooked from it. Unlike ogi, the grain is not steeped and wet-sieved; dry meal is simply mixed with water and soured. Bogobe made without fermenting is a different, thick porridge called monokwane.
Traditional ting reaches pH below 4 after 2 to 3 days, and Enterobacteriaceae fell below 10 cfu/g in finished samples. Sorghum can carry fumonisins and other mycotoxins; in one study fermentation lowered them but did not remove them, so start from clean, sound grain. The porridge is boiled before it is eaten.
Hazards the sources name: Mycotoxins from moulds on the grain (fumonisins B1–B3, T-2 toxin, zearalenone); lowered but not removed by fermentation.
Every number is labelled with how it is known. How this atlas is made
