Entree: Eswatini – Northern Culinary Region – Sishwala (Thick maize porridge served with a savory beef and peanut gravy common in Eswatini)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Total 1 hr 55 min

Ingredients

- 2 cups (240 g) fine yellow maize meal (cornmeal)
- 6 cups (1.4 L) water, plus extra for adjusting consistency
- 1 tsp (5 g) salt for the porridge
- 1 lb (454 g) stewing beef, trimmed and cut into 1-inch pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped (about 8 oz / 225 g)
- 2 cloves (6 g) garlic, minced
- 1 tbsp (15 g) grated fresh ginger
- 2 medium tomatoes, chopped (about 10 oz / 280 g)
- 1/2 cup (120 g) smooth peanut butter
- 1 cup (240 ml) beef stock or water
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2 g) ground cumin
- 1 tsp (5 g) salt for the gravy, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 4 cups (120 g) chopped spinach or collard greens
- Chopped fresh parsley or coriander for garnish

Instructions

1. For the porridge: bring 5 cups (1.2 L) of the water to a rolling boil in a heavy saucepan. Add 1 tsp salt.
2. Gradually sprinkle the maize meal into the boiling water while whisking or stirring vigorously to avoid lumps. Reduce heat to low and continue stirring until the mixture thickens.
3. Cover and simmer gently 20–30 minutes, stirring occasionally and scraping the bottom, until the porridge is smooth and firm. If too stiff, stir in up to 1/2 cup (120 ml) hot water to reach preferred consistency. Keep warm.
4. Meanwhile, brown the beef: heat the vegetable oil in a separate heavy skillet or pot over medium-high heat. Sear the beef pieces in batches until browned on all sides, then remove and set aside.
5. In the same pot, reduce heat to medium, add the chopped onion and sauté 5–7 minutes until translucent. Add the garlic and ginger and cook 1 minute.
6. Add the chopped tomatoes, ground coriander, and cumin; cook 4–5 minutes until the tomatoes soften.
7. Return the browned beef to the pot, add the beef stock, bring to a simmer, cover, and cook gently 45 minutes to 1 hour until the beef is tender.
8. Stir the peanut butter into 1 cup (240 ml) of the hot cooking liquid until fully incorporated and smooth. Simmer uncovered 5–10 minutes to thicken the gravy. Adjust seasoning with 1 tsp salt and 1/4 tsp pepper.
9. Stir the chopped greens into the gravy and cook 2–3 minutes until wilted but still bright.
10. To serve, scoop portions of warm sishwala onto plates or a communal platter and ladle the beef and peanut gravy over or alongside the porridge. Garnish with chopped parsley or coriander.