Eswatini
Eswatini, formerly known as Swaziland, boasts a rich culinary tradition that reflects its vibrant culture, history, and agricultural practices. The cuisine of Eswatini is deeply rooted in the land, with many dishes based on locally grown crops and livestock. Maize is a staple ingredient, often served in the form of porridge called "sishwala," which can be enjoyed with a variety of accompaniments such as meat, beans, or leafy greens. Another common maize-based dish is "emasi," a fermented milk product similar to yogurt, which is often consumed with porridge or on its own. Vegetables play a crucial role in the diet, with a variety of greens like spinach, pumpkin leaves, and wild herbs frequently featured. These greens are typically boiled and flavored with onions, tomatoes, and groundnuts to create rich and hearty side dishes. Beans and legumes are also prominent, providing essential protein and complementing the starchy bases of many meals. Meat is a significant component of Eswatini cuisine, with beef, goat, and chicken being the most commonly consumed. Traditional meat dishes often involve slow-cooking or grilling, and they are typically seasoned with a blend of indigenous spices and herbs. One of the most popular meat preparations is "umncweba," which consists of dried and cured meats, similar to jerky, offering a flavorful and long-lasting source of protein. Eswatini cuisine also includes a variety of stews and soups, which are hearty and filling. These dishes often combine meat, vegetables, and legumes, simmered together to create complex and savory flavors. A notable example is "sidvudvu," a pumpkin and maize porridge that is both nutritious and comforting. Fish, although less common than meat, is also enjoyed, especially in areas close to rivers and lakes. It is usually grilled or fried and served with maize porridge or rice.
