Ting and hardbody chicken
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The Lazy Makoti’s Guide to the Kitchen

Taken from

The Lazy Makoti’s Guide to the Kitchen


Ting and hardbody chicken

Recipe By Mogau Seshoene
Photographs By Craig Fraser


1 cup maize meal
1 cup sorghum
1 ½ cups water
Hardbody chicken:
Hardbody (hand-reared) chicken, plucked, cleaned and chopped into pieces
1 onion, finely chopped
2 tsp chicken spice

Cooking Instructions

  1. For the ting: combine all the ingredients in a plastic bowl and seal with a lid. Leave to stand for 1 – 2 days to ferment. The mixture should give off an odour and taste sour.
  2. When the mixture is ready, boil 3 cups water in a saucepan. Gradually add the fermented mixture, stirring continuously with a wooden spoon to break any lumps. Cover and simmer for 30 minutes or until cooked.
  3. For the hardbody chicken: fill a pot with water, add chicken pieces and, over medium heat, bring to a boil and cook for 2 hours. Stir in onion and chicken spice. Reduce heat and cook a further 20 minutes. Serve with ting on the side.

About the Author

Mogau Seshoene founded The Lazy Makoti in 2014 after leaving the corporate world to focus on her love for food. What began as lessons for a friend, a bride-to-be who was afraid of being labelled “The Lazy Makoti” (the lazy daughter-in-law) because she couldn’t cook, evolved into a business, and inspired its name. Through The Lazy Makoti, Mogau offers a series of cooking classes targeted at young, modern Afropolitans who have a keen interest in learning to navigate the kitchen with ease and flair. In addition to being in demand for her real-live lessons, Mogau has become Instagram-famous, with thousands of foodie followers.

In line with her desire to promote the role of food in maintaining South African culture and heritage, she hosted a season of a TV show entitled Cooks For Life on which she demonstrated easier and healthier ways to prepare African and South African cuisine.

Mogau was on the M&G top 200 Young SA list in 2015, has taken part in the Mandela Washington Fellowship for Young African Leaders at the University of Wisconsin, Stout, in the US and has made the Forbes Africa 30 under 30s list. She is a Brand SA Play your Part Ambassador, and in May 2018 received a USIBA Creative and Cultural Industries Award. Mogau has a diploma in Culinary Arts from the Chefs Training and Innovation Academy in Centurion and completed the industry training under Chef Werner at The Saxon Hotel in Johannesburg. She is a contributing food editor for the weekly newspaper, Sunday World.

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