Name: Tshohlo
Prep time: 10 min
Cook time: 180 min
Total time: 190 min
Yield: 6 servings
Cuisine: African
Ingredients: 800 g stewing beef cubed; 1 onion chopped; 375 ml beef stock; 1 bay leaf; salt and black pepper; 1 tsp flour; 1 cup sorghum; 4 cup water; 1 cup maize meal

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Ingredients (9)

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

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Method:

Place the meat, onion, stock and bay leaf in a pot. Bring to a simmer, and cook till beef is tender, 2-3 hours.

Season with salt and pepper. Remove bay leaf. Shred the meat.

Stir in the flour and cook till thickened, about 5 minutes.

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.

The next day, mix the maize meal into the fermented sorghum.

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.

Using a wooden spoon, stir to break up lumps. Cook for a further 10 minutes. Serve warm.

Recipe extract from The Lazy Makoti’s new cookbook, Hosting with The Lazy Makoti.