Eswatini

Sishwala

Stiff maize porridge served as the base under meat or vegetable relish.

Umbidvo wetintsanga

Pumpkin leaves cooked with ground peanut, onion and tomato until thick.

Sidvudvu

Pumpkin cooked down with maize meal into a sweet orange porridge.

Siphuphe setindlubu

Bambara groundnuts boiled soft and mashed into a dense, nutty paste.

Incwancwa

Maize meal soured for days then cooked into a tart breakfast porridge.

Emasi

Milk soured in a gourd until it thickens, poured over porridge or drunk cold.

Tinkhobe

Whole maize kernels boiled for hours, sometimes with beans.

Umncweba

Beef salted and hung to dry in strips, chewed as it is or cooked into stew.

Umkhunsu

Cooked meat salted and dried so it keeps without refrigeration.

Sitfubi

Fermented maize and sour milk mixed into a thick drink-cum-meal.

Emahewu

Fermented maize drink, slightly sour, drunk cold through the working day.

Buganu

Marula fruit fermented into a seasonal brew, celebrated with its own royal festival.