Introduction: Boza is a thick, mildly fermented, low-alcohol grain drink with roots going back centuries across the Balkans and beyond. In Bulgaria it is especially popular in the colder months and pairs naturally with the plant-based rhythms of Orthodox fasting, since it is made purely from grain, water, sugar, and a touch of yeast, with […]
Introduction: Palusami is a beloved Pacific dish adapted in Fiji using tinned corned beef, a legacy of wartime rationing and trade, wrapped in taro leaves and baked in rich coconut cream — a filling midday meal in many Fijian households. Cultural Background: Palusami is a beloved Pacific dish adapted in Fiji using tinned corned beef, […]
Introduction: Emahewu is a lightly fermented, slightly sour maize drink that has been part of Swazi mornings for generations. Cultural Background: Emahewu is a lightly fermented, slightly sour maize drink that has been part of Swazi mornings for generations. Traditionally left to ferment naturally over a day or two, it was valued by herders and […]
Introduction: Sishwala, a thick maize meal porridge similar to polenta, is the anchor of the Swazi plate — served at nearly every lunch alongside a protein and vegetables. Cultural Background: Sishwala, a thick maize meal porridge similar to polenta, is the anchor of the Swazi plate — served at nearly every lunch alongside a protein […]
Introduction: Sidvudvu is a comforting pumpkin soup made when pumpkins ripen in the cooler months, often thickened with a little maize meal and enriched with milk. Cultural Background: Sidvudvu is a comforting pumpkin soup made when pumpkins ripen in the cooler months, often thickened with a little maize meal and enriched with milk. It's the […]
Introduction: Liphalishi is the softer, looser cousin of sishwala — a smooth maize porridge cooked to a spoonable consistency rather than sishwala's firm, hand-moulded texture. Cultural Background: Liphalishi is the softer, looser cousin of sishwala — a smooth maize porridge cooked to a spoonable consistency rather than sishwala's firm, hand-moulded texture. It's the everyday side […]
Introduction: Mealie bread is a soft, slightly sweet bread made from fresh corn kernels, traditionally steamed rather than baked — a gentler process that gives it a dense, moist crumb. Cultural Background: Mealie bread is a soft, slightly sweet bread made from fresh corn kernels, traditionally steamed rather than baked — a gentler process that […]
Introduction: Tjwala is a low-alcohol, naturally fermented beer brewed from sorghum or maize, traditionally made by women in large batches for ceremonies, weddings and community gatherings. Cultural Background: Tjwala is a low-alcohol, naturally fermented beer brewed from sorghum or maize, traditionally made by women in large batches for ceremonies, weddings and community gatherings. Thick, slightly […]
Introduction: Roasted mealies — whole corn cobs charred over open coals — are a familiar sight and smell at markets and roadside stops throughout Eswatini, sold simply, sometimes rubbed with a little salt or chilli, and eaten straight off the cob as a quick, satisfying snack between errands. Cultural Background: Roasted mealies — whole corn […]
Introduction: This ceremonial dish combines emasi, naturally fermented sour milk, with coarsely ground mealies, and is traditionally served at important family and community gatherings, including weddings and celebrations tied to the harvest. Cultural Background: This ceremonial dish combines emasi, naturally fermented sour milk, with coarsely ground mealies, and is traditionally served at important family and […]