10+ Best Eswatini Recipes You Need To Try Once

Tired of the same old recipes? Let me take you on a flavor-packed journey to Eswatini! Known for its rich culture and bold.

Earthy flavors, Eswatini cuisine is a hidden gem that combines African tradition with unique local ingredients.

Think hearty stews, tender meats, and vibrant vegetable dishes that will blow your taste buds away.

If you’re up for something new and unforgettable, these Eswatini recipes will shake up your kitchen game.

From savory sides to comforting mains, here are 11 of the best Eswatini recipes you’ve got to try—because once you do, you’ll be hooked!

1. Sidvudvu (Pumpkin and Corn Mash)

Sidvudvu is a beloved dish in Eswatini that’s perfect for cozy dinners.

Imagine pumpkin and corn mashed together into a sweet and savory delight.

It’s comfort food with an African twist—smooth, rich, and totally satisfying.

Ingredients:

• 2 cups pumpkin (peeled and diced)
• 1 cup fresh or canned corn kernels
• 1 tablespoon butter
• ½ teaspoon salt
• 1 tablespoon sugar (optional)

How to Make It:

1. Boil the pumpkin until soft, about 15–20 minutes.
2. Drain and mash the pumpkin until smooth.
3. Add the corn, butter, salt, and sugar. Mix well.
4. Simmer for 5 minutes until everything is heated through. Serve warm.

Why did this make it to our list? Sidvudvu is a staple in Eswatini households for a reason.

Its sweet, buttery flavor makes it the perfect side dish for almost any meal.

2. Emahewu (Fermented Sorghum Drink)

Looking for a refreshing drink that’s packed with nutrients? Meet Emahewu—a fermented sorghum drink that’s a go-to in Eswatini.

It’s slightly tangy, a little sweet, and seriously addictive. Plus, it’s like a natural energy drink!

Ingredients:

• 1 cup sorghum meal
• 4 cups water
• 2 tablespoons sugar (optional)

How to Make It:

1. Bring the water to a boil and slowly add the sorghum meal, stirring constantly to avoid lumps.
2. Reduce heat and simmer for 20 minutes. Let it cool.
3. Cover and leave it at room temperature for 24 hours to ferment. Add sugar if you like it sweet.
4. Serve chilled.

Why we chose it: Emahewu is not just a drink—it’s an experience. It’s refreshing, nutritious, and a true taste of Eswatini culture.

3. Inhloko (Cow Head Stew)

This might sound adventurous, but Inhloko is a delicacy in Eswatini.

Tender meat from the cow’s head is simmered in a rich broth with spices, creating a stew that’s deeply flavorful and full of history.

Ingredients:

• 2 pounds cow head meat (cut into chunks)
• 1 onion (chopped)
• 2 tomatoes (diced)
• 2 cloves garlic (minced)
• 1 teaspoon curry powder
• Salt and pepper to taste

How to Make It:

1. In a large pot, sauté the onion and garlic until fragrant.
2. Add the cow head meat and brown on all sides.
3. Add the tomatoes, curry powder, salt, and pepper. Cover with water.
4. Simmer for 2–3 hours until the meat is tender and the broth is rich.

Why did this make it to our list? Inhloko is a taste of Eswatini’s culinary roots—hearty, flavorful, and absolutely unforgettable.

4. Umncweba (Dried Meat)

Think beef jerky, but better. Umncweba is dried, spiced meat that’s perfect for snacking.

Traditionally, it’s sun-dried and seasoned with salt and pepper, creating a savory treat that’s high in protein and full of flavor.

Ingredients:

• 2 pounds beef (thinly sliced)
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika (optional)

How to Make It:

1. Rub the beef with salt, pepper, and paprika.
2. Lay the slices out on a drying rack in the sun or a dehydrator.
3. Let it dry completely, which can take 1–2 days.

Why we selected it: Umncweba is the ultimate road-trip snack, and it’s as tasty as it is traditional.

5. Sidlamafa (Sorghum Porridge)

Sidlamafa is a thick, hearty sorghum porridge that’s a breakfast favorite in Eswatini.

It’s filling, nutritious, and easy to make. Add honey or fruit for a touch of sweetness, or keep it simple with just a pinch of salt.

Ingredients:

• 1 cup sorghum meal
• 3 cups water
• ½ teaspoon salt

How to Make It:

1. Bring the water to a boil and add the sorghum meal.
2. Stir constantly until the mixture thickens, about 10 minutes.
3. Reduce heat and simmer for another 15 minutes. Serve hot.

Why did this make it to our list? Sidlamafa is a simple yet delicious way to start your day, and it keeps you full for hours.

Glad you’re into it! Let’s keep the flavors rolling. Here’s the continuation of the Eswatini culinary adventure:

6. Sishwala (Cornmeal Porridge)

If you’re a fan of polenta or grits, you’re going to love Sishwala.

It’s Eswatini’s take on cornmeal porridge, often served as a side dish to stews or enjoyed on its own with a touch of butter.

Creamy, hearty, and incredibly versatile, it’s a dish you’ll want to make again and again.

Ingredients:

• 1 cup cornmeal
• 4 cups water
• ½ teaspoon salt
• 1 tablespoon butter (optional)

How to Make It:

1. Bring the water to a boil and add the salt.
2. Slowly stir in the cornmeal, whisking to avoid lumps.
3. Reduce the heat and simmer for 15–20 minutes, stirring occasionally.
4. Add butter for extra creaminess if desired.

Why did this make it to our list? Sishwala is a comfort food classic that pairs perfectly with almost any meal. Plus, it’s super easy to whip up.

7. Tjwala (Traditional Eswatini Brew)

Tjwala is a traditional, non-alcoholic beverage made from fermented grains like sorghum or maize.

It’s tangy, fizzy, and often served during social gatherings. While it takes a bit of time to prepare, the result is a drink that’s both refreshing and full of character.

Ingredients:

• 1 cup sorghum meal
• 1 cup maize meal
• 5 cups water

How to Make It:

1. Combine the sorghum and maize meal in a large pot with water.
2. Simmer for 30 minutes, then let it cool.
3. Cover and let it ferment for 2–3 days at room temperature.
4. Strain and serve chilled.

Why we chose it: Tjwala is a true taste of Eswatini’s culture and heritage, offering a refreshing twist on everyday drinks.

8. Incwancwa (Fermented Porridge)

Incwancwa is not your typical porridge. This dish is made by fermenting maize meal, giving it a tangy flavor and creamy texture.

It’s often eaten as a breakfast dish or snack and pairs well with milk or sugar.

Ingredients:

• 1 cup maize meal
• 3 cups water
• ½ teaspoon salt
• Sugar or milk for serving (optional)

How to Make It:

1. Mix the maize meal with water and let it sit covered at room temperature for 2 days to ferment.
2. Bring the mixture to a boil and cook for 15–20 minutes until thickened.
3. Add salt and serve with milk or sugar if you like.

Why did this make it to our list? Incwancwa is a flavorful twist on traditional porridge, bringing a bit of tang and richness to your breakfast routine.

9. Imifino (Wild Spinach with Peanuts)

Imifino is a dish of wild spinach cooked with ground peanuts, creating a savory and slightly nutty flavor.

It’s a nutrient-packed side dish that’s often served with pap or rice. If you love greens, this one’s for you!

Ingredients:

• 2 cups wild spinach or kale (chopped)
• ½ cup ground peanuts
• 1 onion (chopped)
• Salt to taste
• 1 tablespoon vegetable oil

How to Make It:

1. Heat oil in a pan and sauté the onion until translucent.
2. Add the spinach and cook for 5–7 minutes until wilted.
3. Stir in the ground peanuts and salt. Simmer for another 5 minutes.
4. Serve warm.

Why we selected it: Imifino is healthy, flavorful, and super easy to prepare. Plus, the addition of peanuts takes it to the next level.

10. Ligusha (Pumpkin Leaves Stew)

Ligusha is a traditional dish made from pumpkin leaves cooked with tomatoes and onions.

It’s a light, flavorful stew that’s often served as a side dish with pap or rice. The leaves are tender and have a unique, slightly earthy taste.

Ingredients:

• 2 cups pumpkin leaves (chopped)
• 1 onion (chopped)
• 2 tomatoes (diced)
• 1 tablespoon vegetable oil
• Salt to taste

How to Make It:

1. Heat oil in a pan and sauté the onion until golden.
2. Add the tomatoes and cook for 5 minutes.
3. Stir in the pumpkin leaves and salt. Cook for 10–12 minutes until tender.
4. Serve warm as a side dish.

Why did this make it to our list? Ligusha is a flavorful way to enjoy leafy greens, and it’s packed with nutrients and vibrant flavors.

11. Sitfubi (Sour Milk Porridge)

Sitfubi is a creamy, tangy porridge made with fermented milk and maize meal.

It’s a popular breakfast or snack in Eswatini, known for its rich, slightly sour flavor.

If you’ve never tried fermented milk before, this dish will surprise you in the best way possible!

Ingredients:

• 1 cup maize meal
• 2 cups fermented milk (like buttermilk)
• ½ teaspoon salt

How to Make It:

1. Mix the maize meal with water and cook over medium heat for 10 minutes until thick.
2. Remove from heat and stir in the fermented milk and salt.
3. Serve warm or chilled.

Why we selected it: Sitfubi is a comforting, creamy dish that’s perfect for adventurous eaters. Its unique flavor will have you coming back for more!

Conclusion

Eswatini’s cuisine is a treasure trove of bold flavors and comforting dishes that you won’t find anywhere else.

Whether you’re craving something hearty like Inhloko or want to try a refreshing sip of Emahewu, these recipes offer a glimpse into the heart and soul of Eswatini.