Eswatini

A lightly fermented, low-alcohol fruit wine brewed from the ripe pulp and juice of wild marula fruit (Sclerocarya birrea), produced seasonally by Swazi women and central to the national Buganu ceremony presented to the king.

A Swazi staple of whole sorghum grains boiled until soft, served plain or alongside fermented soured milk (emasi).

Deep-fried leavened wheat-dough balls eaten as a cheap, filling street snack, sugared or plain, common across Eswatini and southern Africa.

Emasi is a naturally lacto-fermented, clotted soured milk traditional to Eswatini and neighboring Southern African cultures, consumed plain as a thick tangy drink or stirred into maize porridge.

Emasi Emahewu is a lightly fermented, effervescent maize‑milk beverage, traditionally made by mixing thin cooked maize porridge with soured milk and enjoyed chilled.

A traditional Swazi thin, lightly fermented sorghum porridge-drink that is mildly sour and lies between a thin gruel and a low-alcohol grain beverage.

Swazi beef slaughtered and cooked communally — typically braised — for ceremonial gatherings such as umcwasho and other feasts.

An Eswatini side of wild gathered leafy greens — typically cowpea leaves or amaranth — boiled and lightly salted.

Whole maize cobs roasted over open coals until charred and smoky, sold by roadside vendors as a snack.

An Eswatini dish of pumpkin flesh cooked down to a thick, smooth savoury mash or stew.

An Eswatini saucy relish-stew of meat or vegetables served as the savoury accompaniment to a stiff maize porridge.

Sishwala is a thick, stiff maize‑meal porridge cooked to a cohesive consistency and traditionally eaten by hand as a staple accompaniment to relish or stew.

An Eswatini side of pounded dried ground maize cooked together with leafy greens into a soft, textured mash.

An Eswatini one-pot staple of dried maize kernels and dried beans slow-boiled together until tender.

An Eswatini dish of whole dried maize kernels boiled until soft and eaten plain as a snack or side.

A slow-cooked Southern African offal stew of tripe and assorted organ meats simmered for hours with onions and aromatics until tender.

Strips of beef salted and air-dried into a hard, preserved dried meat in the traditional Nguni biltong style.