Koko's hands, still in the pot
Koko fermented her mabele in the same clay-cool corner of the kitchen every week. The starter she began in 1965 was never thrown away — it was fed, carried between homes, and passed down like a name.
Ting Ya Koko is that same living culture, made in small batches. When you open a bag, you're bringing Koko's love into your home — and honouring your own grandmother too.
This very recipe is being passed down from her hands to ours and in turn yours.
A legacy you can taste, not just remember.