Entree: Eswatini – Southern Culinary Region – Sishwala (Traditional Swazi stiff maize porridge often served with a savory meat and greens relish)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

- 2 cups (240 g) fine white maize meal (maize flour/cornmeal)
- 4 cups (960 ml) water for porridge, plus extra for adjusting consistency
- 1 tsp (5 g) salt, divided
- 1 tbsp (15 ml) vegetable oil or sunflower oil
- 1 lb (454 g) beef stew meat, cut into 1-inch (2.5 cm) cubes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium tomatoes, chopped
- 2 cups (60 g) chopped spinach, Swiss chard, or local imifino greens
- 1 tsp (5 g) dried thyme
- 1 tbsp (15 ml) vegetable oil for cooking the relish
- Freshly ground black pepper to taste
- 1 tbsp (15 ml) vinegar or lemon juice (optional)

Instructions

1. Make the relish: heat 1 tbsp (15 ml) oil in a medium skillet over medium-high heat. Season the beef cubes with 1/2 tsp (2.5 g) salt and pepper and brown the beef in batches until nicely caramelized; remove and set aside.
2. In the same skillet, add the remaining 1 tbsp (15 ml) oil if needed and sauté the chopped onion until translucent, about 5 minutes. Add garlic and cook 1 minute.
3. Add chopped tomatoes and dried thyme; cook until tomatoes break down, 4–6 minutes. Return the beef to the pan, add 1/4 cup (60 ml) water, reduce heat, cover, and simmer gently 20–25 minutes until beef is tender. Stir in the chopped greens, cook 3–5 minutes until wilted. Adjust seasoning with salt, pepper, and vinegar or lemon juice if using.
4. While the relish simmers, prepare sishwala: bring 4 cups (960 ml) water and 1/2 tsp (2.5 g) salt to a rolling boil in a heavy saucepan.
5. Gradually sprinkle 2 cups (240 g) maize meal into the boiling water while whisking or stirring vigorously to prevent lumps. Reduce heat to low and continue stirring until mixture thickens and pulls away from the sides, about 5–8 minutes.
6. Cover the pot, reduce heat to the lowest setting, and steam the sishwala for 10–12 minutes, stirring once or twice. If it becomes too stiff, stir in a few tablespoons of hot water to reach the desired firmness.
7. To serve, mound hot sishwala on a plate and spoon the beef and greens relish alongside or on top. Traditionally eaten by hand, tearing pieces of sishwala to scoop the relish.