Introduction: Dabeli is a spiced, stuffed bun snack that originated in the Kutch region of Gujarat and is usually made with a mashed potato filling. The Jain version swaps the potato for mashed raw banana, which takes on the same soft, starchy texture and readily absorbs the sweet-tangy dabeli masala, pomegranate and peanuts that define […]
Introduction: Kachumber is the everyday Indian chopped salad found alongside almost any thali. Cultural Background: Kachumber is the everyday Indian chopped salad found alongside almost any thali. The standard version usually includes raw onion, but the Jain kachumber leaves it out entirely, letting crunchy peanuts and a lime-cumin dressing carry the flavour instead of losing […]
Introduction: Kosambari is a South Indian salad of soaked split gram, grated cucumber and coconut, traditionally served during festivals and temple feasts. Its bright, crunchy freshness and complete absence of onion or garlic make it a natural fit for Jain menus, and it is commonly served as a cooling side dish alongside a main meal. […]
Introduction: Poha is one of the most widely eaten breakfasts across western and central India. Cultural Background: Poha is one of the most widely eaten breakfasts across western and central India. The Jain version leaves out the onion and potato found in the mainstream dish, leaning instead on peanuts, curry leaves and a squeeze of […]
Introduction: With peanuts so central to Swazi cooking, it's no surprise they find their way into sweets too — roasted and set into a crackling, caramelised brittle sold at markets and made at home for special treats. Cultural Background: With peanuts so central to Swazi cooking, it's no surprise they find their way into sweets […]
Introduction: Pumpkin, grown widely across Swazi homesteads, is often simply roasted or boiled and topped with crushed peanuts and a touch of sugar — a side dish that balances sweet and savoury and makes good use of an abundant, easily stored crop through the cooler months. Cultural Background: Pumpkin, grown widely across Swazi homesteads, is […]
Introduction: Foraged greens such as incema and other wild spinach varieties have long supplemented the Swazi diet, gathered from fields and riverbanks and prepared simply so their fresh, slightly bitter flavour shines. Cultural Background: Foraged greens such as incema and other wild spinach varieties have long supplemented the Swazi diet, gathered from fields and riverbanks […]
Introduction: Slaai is a simple, fresh Swazi salad built around ripe avocado, a fruit that grows abundantly in the country's warmer regions, brightened with lemon juice and grated ginger, then finished with a generous scatter of crushed peanuts for crunch. Cultural Background: Slaai is a simple, fresh Swazi salad built around ripe avocado, a fruit […]
Introduction: With peanuts among Eswatini's most important crops, groundnut soup is a natural extension of the pantry — a warming, protein-rich broth built around whatever vegetables are in season, thickened at the end with ground peanuts for body and flavour. Cultural Background: With peanuts among Eswatini's most important crops, groundnut soup is a natural extension […]
Introduction: Peanuts, grown widely across the Swazi lowveld, are roasted and pounded into thick, savoury pastes eaten before a meal or alongside grilled meat. Cultural Background: Peanuts, grown widely across the Swazi lowveld, are roasted and pounded into thick, savoury pastes eaten before a meal or alongside grilled meat. This spiced version, sharpened with fresh […]