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
13–22 of 22
Siphuphe setindlubu
A thick Swazi peanut porridge prepared by cooking ground peanuts with maize meal and water.
Sishwala
Sishwala is a thick Eswatini staple porridge made by cooking maize meal with water, sometimes seasoned with salt.
Sitfubi
A traditional Swazi milk porridge made by cooking maize meal in cow milk and optionally sweetening it with sugar.
Swazi buns
Yeast-raised baked buns documented in Eswatini's national recipe collection and glazed with sugar solution.
Ticaba
An Eswatini dish of coarsely ground cooked sorghum mixed with sour milk and fresh milk.
Tinkhobe
A traditional Swazi preparation of maize kernels boiled until tender and served as a simple grain dish.
Umcombotsi
Umcombotsi is a traditional fermented beer of Eswatini made primarily from sorghum malt and maize meal with water.
Umhidvo
An Eswatini fermented porridge combining malted sorghum and maize meal.
Umncweba
A traditional Eswatini sun-dried meat preparation, typically salted before drying; this record represents a beef version.
Umngcushu
An Eswatini one-pot dish of samp and jugo beans enriched with peanut powder.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.