Entree: Eswatini – National Cuisine – Sibhudu (Thick sorghum-based porridge staple traditionally fermented and served as a central starch with relishes)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 12 hrs

Total 12 hrs 45 min

Ingredients

Porridge (Sibhudu)
- 2 cups (480 ml) sorghum meal or sorghum flour
- 6 cups (1.4 L) water, divided
- 1/4 cup (60 ml) active fermented sorghum starter or plain yogurt (optional for tang)
- 1 tsp (5 g) salt

Peanut-tomato relish
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbsp (15 ml) tomato paste
- 2 medium tomatoes, chopped (about 1 1/2 cups / 360 ml)
- 1/2 cup (120 g) smooth peanut butter
- 1 cup (240 ml) water or vegetable stock
- 8 oz (225 g) cooked or canned beans (kidney or sugar beans), drained
- 4 cups (120 g) fresh spinach or other leafy greens, roughly chopped
- Salt and black pepper to taste
- 1 tbsp (15 ml) lemon or lime juice (optional)

Instructions

1. If using a starter: in a bowl mix 1/2 cup (120 ml) lukewarm water with 1/4 cup (60 ml) fermented starter or yogurt and 1/2 cup (120 ml) sorghum meal; cover and leave at room temperature overnight to develop a tang. If not fermenting, proceed directly to step 2.
2. For the porridge: bring 4 1/2 cups (1.05 L) water to a boil in a heavy saucepan. In a separate bowl, whisk the remaining sorghum meal with 1 1/2 cups (360 ml) cold water until smooth to make a slurry.
3. Reduce the boiling water to a simmer. Slowly pour the sorghum slurry into the simmering water while stirring constantly to avoid lumps. Cook over low–medium heat, stirring frequently, until the mixture thickens and becomes smooth and elastic, about 10–15 minutes. Add the optional fermented mix during stirring if prepared earlier.
4. Stir in 1 tsp (5 g) salt and continue to cook to reach desired thickness: for a stiff scoopable sibhudu cook a few minutes longer. Keep warm, stirring occasionally.
5. Make the peanut-tomato relish: heat oil in a skillet over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Add garlic and cook 1 minute.
6. Stir in tomato paste and chopped tomatoes; cook until tomatoes break down and the mixture thickens, about 6–8 minutes. Whisk in the peanut butter and 1 cup (240 ml) water or stock until a saucy consistency forms.
7. Add the beans and simmer gently 5 minutes to heat through. Stir in the chopped spinach and cook until wilted, about 2–3 minutes. Season with salt, pepper, and lemon or lime juice if using.
8. To serve: spoon portions of hot sibhudu onto plates and top or serve alongside the peanut-tomato relish. Tear off pieces of porridge with fingers or use a spoon to scoop relish with the porridge.