Monthly Suitcase Economy Brunch #8

Artist Riet Wijnen

Each brunch includes a fermentation or preservation process and an ingredient that has travelled from one place to another in a suitcase*. The menu consists of dishes from Limburg, South Korea and South Africa. The selected regions are determined by the collaborators of the Monthly Suitcase Economy Brunch series.

Menu

For edition #8, Lesedi Mogoathle created a meal prepared by Riet. At the centre is ting ya mabele: a fermented sorghum porridge. It is served with tshotlo (slow-cooked shredded meat), lephutshi (steamed pumpkin) and khabeche (cabbage).

Fermentation

Ting ferments for approximately three days. This process increases its nutritional value and reduces compounds that can hinder mineral absorption.

Tshotlo

Tshotlo is traditionally eaten during important occasions such as weddings, funerals and Heritage Day (24 September). This South African public holiday is now also known as National Braai Day.

Practical

€10, or €5 (drinks not included) when you bring a homemade fermented or preserved product, including its recipe, produce from your own garden, or an ingredient for a cultural dish.

For this edition, mabele was used that Lesedi Mogoathle brought from Johannesburg.