Hi, guys! Hope you have been enjoying our Recipe series and trying each meal at home? If you are new to this site, welcome. Every week we take you round Africa to whet your taste buds. We still have a lot to cover so don’t fret, there’s a lot to go through as yet.

This week we are in the city of Mbabane, the capital of the Kingdom of Swaziland. Swaziland is the smallest of the Southern African countries, surrounded by South Africa with a border on the Western and Eastern sides leading you into Mozambique. Swaziland is one of the remaining absolute monarchies in Africa and known for the Umhlanga, which is the Reed dance that is celebrated every year. To see more about Swaziland, click here

This week, we are cooking up a favourite of the Swazi people, Sidvudvu, which is pumpkin porridge.



1 Butternut Squash

150gram Maize meal (Polenta)

1.2 Litres of water

60ml Sour Cream

1 tsp Salt

½ tsp Cumin


Pumpkin seeds

Cooking Method:

Pre-heat the oven to 180ºc. Peel and dice the butternut squash and place in an oven proof dish drizzled with oil.  Roast the squash for 45 minutes until it starts to turn golden.


Heat the water in a large pan until it boils.  Stir in the maize meal, cumin, salt and nutmeg, and simmer until it starts to thicken and take on a porridge-like consistency.


Remove the squash from the oven and mash it, then stir it into the maize porridge, along with the sour cream and beat until it has a smooth consistency.


Serve warm and garnish with pumpkin seeds.


Recipe by Soup-Tuesday


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