Sishwala (Swazi Stiff Maize Porridge)
In short: The everyday stiff maize porridge of Eswatini, cooked until it holds its shape and eaten by hand with stews and relishes. It takes about 35 min in total and makes 6 servings.
- Prep
- 5 min
- Cook
- 30 min
- Total
- 35 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 185 kcal
Sishwala is the daily bread of Eswatini: a stiff maize porridge that appears at almost every family meal. It is cooked until thick enough to hold its shape, then eaten by hand, pinching off a piece, rolling it into a ball and using it to scoop up meat stew, beans or a relish of greens. Done right, it is smooth and mild, and it carries the flavor of whatever sits beside it.
Instructions
- Bring 750 ml (3 cups) of the water to a boil in a heavy pot with the salt.
- Whisk 100 g (2/3 cup) of the maize meal with the remaining 250 ml (1 cup) cold water until smooth. Stir it into the boiling water and cook for 5 minutes, stirring, until it forms a thin porridge.
- Add the rest of the maize meal in a slow stream, stirring constantly with a wooden spoon. Press any lumps against the side of the pot until they dissolve.
- Turn the heat to low, cover and cook for 15 minutes, stirring every few minutes, until the porridge is very thick and no longer tastes raw.
- Cook for 5 minutes more, uncovered, until it pulls away from the sides of the pot. Rinse a bowl with cold water and use it to shape the sishwala into rounds, or spoon out portions.
- Serve hot with a meat stew, beans or cooked greens. Pinch off a piece, roll it into a ball and scoop up the sauce.
Tips
- Add the maize meal slowly while stirring to avoid lumps. A wooden spoon with a flat edge works best for pressing out any that form.
- For a softer porridge, add 250 ml (1 cup) more water. Stir in a spoonful of oil at the end for extra richness.
Questions and answers
Can I make sishwala ahead of time?
It is best fresh, but leftovers keep for 3 days in the fridge. Reheat with a splash of water, or slice and pan-fry in a little oil until crisp at the edges.
What is the difference between sishwala and soft porridge?
Sishwala uses about three times more meal for the same water, so it can be shaped and eaten by hand. Soft porridge is pourable and eaten with a spoon.
What do you eat with sishwala?
Meat stews, beans, cooked spinach and peanut relishes such as umbidvo wetintsanga are typical partners. Anything saucy that can be scooped works well.
How long does it take to make Sishwala (Swazi Stiff Maize Porridge)?
About 35 min in total: 5 min of preparation and 30 min of cooking.
How many calories are in Sishwala (Swazi Stiff Maize Porridge)?
About 185 kcal per serving, with 4 g of protein, 38 g of carbohydrates and 2 g of fat. These values are estimates.
Nutrition per serving
| Calories | 185 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 38 g |
| Fat | 2 g |
| Fiber | 2 g |
| Sugar | 0 g |
| Sodium | 390 mg |
Estimated values, calculated from the ingredients.
