Shishwala (Maize Porridge) is a traditional eSwatini recipe for a classic dish of maize meal porridge served with a bean stew which is counted amongst eSwatini's national dishes. The full recipe is presented here and I hope you enjoy this classic eSwatini version of: Maize Porridge (Shishwala).
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Hearty, humble, and deeply satisfying, Sishwala is the national dish of Eswatini that speaks to the soul of Swazi cooking. This thick maize porridge, often served with rich meat stews, beans, or leafy greens, is the ultimate comfort food—simple yet nourishing. Whether scooped by hand or paired with a spoonful of creamy sour milk, Sishwala brings families together around the table in both everyday meals and festive celebrations.
Ingredients:
For the Sishwala (Porridge):
300g coarse maize meal (cornmeal or mealie meal)
1l water
½ tsp salt
For the Bean Stew:
300g dried sugar beans (or red kidney beans), soaked overnight
1 medium onion, chopped
2 tomatoes, chopped
1 tbsp cooking oil
Salt and black pepper to taste
1 tsp curry powder (optional)
Optional Additions to the Porridge:
½ cup cooked and mashed pumpkin (for the Sidvudvu version)
4 tbsp ground peanuts (for protein boost)
A splash of fermented sour milk (emasi) for serving
Optional Accompaniments:
Grilled meat (shisa nyama)
Cooked leafy greens (like spinach, amaranth, or pumpkin leaves)
Fermented milk or plain yogurt
Method:
Cook the Beans & Prepare the Stew Base: Drain the soaked beans and place them in a pot with fresh water. Bring to a boil and cook for about 45–60 minutes or until soft. Add salt near the end of cooking (otherwise it will toughen the beans). Drain and set aside.
In a pan, heat oil and use to fry the onions until golden. Add the chopped tomatoes and cook until soft and saucy. Stir in the curry powder (if using), salt, and black pepper.
Add the cooked beans to the tomato-onion mixture and simmer for 10–15 minutes, stirring occasionally. Add a splash of water if too dry. Taste and adjust seasoning.
Combine the water and salt for the sishwala in a large pan. Once the liquid comes to a simmer add in the mealie meal as a slow steady stream, whisking all the time. Once all the maize meal is incorporated, reduce the heat to low and cook, stirring continuously as the mixture thickens. Cover and cook for 20–30 minutes, stirring every few minutes. It should become thick, smooth, and pull away from the sides of the pot.
To serve: Scoop a mound of Sishwala onto a plate or traditional tray (umcwembe), ladle the bean stew over or beside it, and serve with optional grilled meat, greens, or sour milk.
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