Swaziland

The small landlocked country of Swaziland is nearly encircled by South Africa with a slight bordering on Mozambique. Swazi cuisine relies heavily on staples such as maize, beans and groundnuts that are often made into porridge and served with stewed seasonal vegetables and local meat like goat or antelope. A local barbeque dish called “chicken dust” comprises grilled chicken, fresh salad, and mealie (a maize porridge). Condiments include mango chutney flavored with chilies and lemon juice and slaai, an avocado-ginger slaw. Seeds from local Baobab trees are dried, ground and used to flavor many sauces.

Desserts can be simple fresh fruit or more involved such as strawberry Pavlova or brandy pudding. The guava-like fruit of the Merula tree is used to make nectars, teas, punches, brandies and beer.—Leska Tomash

0 comments