Eswatini
Swazi comfort food: maize and pumpkin porridges, sour milk, roasted corn, dried meat and festive marula wine. That is the short version of what Eswatini cooks. Look for Sishwala (thick maize and sorghum porridge eaten with meat or sour milk), Sidvudvu (pumpkin mashed into soft maize porridge) and Buganu (marula-fruit wine celebrated at the royal Buganu festival). Thick maize porridge, stiffer than emahewu and softer than pap, the staple base of nearly every Swazi meal. This atlas has 24 Eswatini dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
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Roasted mealies
Corn cobs roasted over coals at roadside stands. Ready in 10 minutes prep and 20 minutes cooking. Serves 6. A…
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Sijingi
Pumpkin cooked down and stirred with maize meal into a thick sweet porridge. Ready in 20 minutes prep and 1…
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Sitfubi
Soured milk thickened with cooked maize meal, eaten with a spoon. Ready in 15 min prep and 20 min cooking.…
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Siphuphe setindlubu
Jugo beans boiled and mashed to a dense savoury paste. Ready in 10 minutes prep and 2 hours 30 minutes…
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Tinkhobe
Boiled whole maize kernels, chewy everyday staple. Ready in 10 minutes prep and 2 hours cooking. Serves 4. A snack…
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Tindlubu
Bambara groundnuts boiled in their shells and eaten warm. Ready in 10 minutes prep and 1 hour 30 minutes cooking.…
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Umbhidvo wetintsanga
Young pumpkin leaves cooked with groundnuts. Ready in 30 minutes prep and 40 minutes cooking. Serves 6 as a side.…
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Umcombotsi
Traditional sorghum beer brewed for ceremonies. A wine & spirit recipe from Eswatini.
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Umncweba
Salted sun-dried meat, the Swazi biltong. A charcuterie & cured recipe from Eswatini.