A FOOD TRADITION
Swazi Traditional Cuisine
A maize- and sorghum-based cooking tradition centered on porridges, fermented dairy, dried meat, beans, pumpkins, and seasonal produce.
Dishes linked to this cuisine
1–12 of 22
Buganu
Buganu is a traditional fermented Eswatini beverage made from ripe marula fruit, water, and sometimes sugar.
Emahewu
Emahewu is a traditional fermented maize beverage prepared from maize meal, water, and often sugar, producing a mildly sour drink.
Emasi etinkhobe
A traditional Swazi dish of tender boiled maize kernels served with fermented cow milk.
Eswatini steamed maize bread
Fresh-maize bread steamed in maize husks in the Eswatini national recipe collection.
Incwancwa
Incwancwa is a traditional sour porridge made from fermented maize meal and water.
Insontjwana
An Eswatini one-pot preparation of jugo beans and maize meal.
Ligusha
Ligusha is a traditional Eswatini leafy-green dish made by simmering wild greens, typically with water and seasoning, and sometimes enriched with ground peanut.
Lijoti
An Eswatini melon porridge thickened with maize meal and sweetened with sugar.
Ludvwidvwi
An Eswatini preparation of cooked pumpkin-and-maize porridge mixed with milk and sugar.
Sidvudvu
Sidvudvu is a traditional Swazi pumpkin porridge in which pumpkin is cooked with maize meal until thick and soft.
Sijabane
An Eswatini one-pot dish of amaranth leaves and maize meal.
Siphuphe semabhontjisi
A thick traditional Eswatini bean porridge made by cooking beans with maize meal and water until cohesive.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.