Tshohlo, morogo and ting

Tshohlo, morogo and ting

Preparation time:

Above 60 Minuti

Nutritional information:

286kcal / per serving


First course,

Second course


Geographic Area:


Enviromental Impact:

Very low (2.77kg CO2 eq) i

Recipe in partnership with

This dish popular throughout South Africa, Lesotho and Botswana is typically served on special occasions and at family gatherings. Ting is a kind of sour-tasting porridge made from fermented sorghum, often eaten for breakfast topped with butter and sugar; if it accompanies the beef jerky known as “tshohlo,” however, it makes a complete meal that is always very welcome.

Ingredients for 4 portions

  • morogo (thepe) 300g
  • water 30ml
  • milk 90ml
  • butter/margarine 20g
  • Halls at will
  • cornflour 120g
  • corn rice 200g
  • sorghum 100g
  • water 375ml
  • stewed beef, cubed 400g
  • onion, finely chopped 100g
  • cake flour 30g
  • water 30ml
  • Halls at will



Mix all ingredients in a plastic bowl.


Let the mixture sit for 2-3 days, then taste it for acidity. If this is not enough, let it rest for another day.


When it has reached the desired acidity, pour 750 ml of water into a heavy-bottomed saucepan and bring it to a boil.


Add the fermented liquid a little at a time, continuing to stir to prevent lumps from forming.


Cover and let simmer for about 30 minutes, until cooked.


Serve it immediately along with morogo and tshohlo.


Wash the leaves thoroughly, rinse and drain them well.


Drop them into a saucepan with water, salt and pepper. Cover it with a lid and cook the vegetables over medium heat, letting all the liquid reduce.


Incorporate the milk and butter and let simmer until all the liquid has been absorbed.


Serve it immediately along with the ting and tshohlo.


Pour 500 ml of water into a large saucepan with a heavy bottom and bring it to a boil.


Put the meat, onion and salt in the saucepan.


Let simmer for 3 hours or until the meat is perfectly tender. If necessary, add more water.


Remove the meat from the casserole and transfer it to a wooden cutting board. Pound it with a meat tenderizer until it is shredded. To facilitate this, place the meat in a vacuum bag.


Return the meat to the saucepan with the liquid and simmer again.


Mix the 30 g of flour with the 30 ml of water to form a batter and pour it into the saucepan while stirring.


Continue cooking on low heat for 15 minutes or until the sauce has thickened.


Adjust the seasoning to your taste and serve along with the morogo and ting.

Enviromental Impact

Very low


Per serving:

2.77kg CO2 equivalent i

Carbon footprint

To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.