Entree: Eswatini – National Cuisine – Sishwala (Stiff maize porridge cooked to a firm, scoopable staple often eaten with stews or relishes)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

- 2 cups (240 g) finely ground white maize meal (cornmeal)
- 4 cups (960 ml) water, divided
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (30 ml) butter or cooking oil (optional)
- Additional water for smoothing, as needed

Instructions

1. Bring 3 1/2 cups (840 ml) of the water to a rolling boil in a heavy-bottomed pot. Add salt.
2. In a small bowl, mix the remaining 1/2 cup (120 ml) water with the maize meal to form a smooth slurry. This prevents lumps when added to the hot water.
3. Slowly pour the maize meal slurry into the boiling water while whisking or stirring vigorously with a wooden spoon to avoid lumps. Reduce heat to low.
4. Cook, stirring constantly at first and then frequently, for 10–15 minutes until the porridge thickens and begins to pull away from the sides of the pot.
5. Stir in 2 tbsp (30 ml) butter or oil if using, cover the pot, and steam over very low heat for another 5–10 minutes to cook through and firm up.
6. Turn onto a serving board or mold with wet hands, shape into a loaf or scoopable portions, and serve hot alongside stews, relishes, or sauces. Adjust texture with a little hot water if it becomes too stiff.