Traditional Swazi Meal
This meal comprises “Inkhukhu yasemakhaya” (Swazi-style boiled free-range chicken), “Sinkhwa semmbila lesibilisiwe” (steamed mealie bread), and “Umbhidvo wetintsanga nemantongomane lasiliwe” (pumpkin shoots with groundnuts).
- 1 large free-range indigenous chicken
- Lots of shallots (at least 8, white and green parts)
- 2 fresh green mealies (white corn) on the cob
- 1 egg
- 2/3 cup of sweet corn kernels
- 3 tbsp. self-raising flour
- 2 tbsp. softened butter
- 1 tsp. white sugar
- Salt
- 2 cups pumpkin shoots
- 1 cup raw ground peanuts [1 cup ground tinganu (marula) nuts, if and when available, as a substitute]
- 1 cup chopped young pumpkin
Cut the chicken, place in water and boil, adding salt to taste. When the chicken is tender, add plenty of chopped shallots and boil for a further 15-30 mins.
To make the mealie bread, shell and grind the mealies. Add the egg, beaten, and sweet corn. Add the sifted self-raising flour and mix in the soft butter. Add the sugar and a pinch of salt. Pour into a stainless steel bowl and place the bowl in a pot with boiling water (with water level around a quarter of the level of the bowl) to steam the bread. Steam for an hour, replenishing the boiling water as needed.
Cut the young pumpkin into cubes. Peel and rinse the pumpkin shoots, chop them finely and allow them to drain. Cover the bottom of a pot with the cubed young pumpkin. Add the chopped shoots. Allow to cook for 15 mins and sprinkle groundnuts over the top. Mix well. Cook for a further 15 mins, stirring occasionally. Add salt to taste.
The taste of an ancient tradition
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