Eswatini Sishwala with Chakalaka

Shopping list

• 300 g maize meal — white or yellow

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• 750 ml water

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• 0.5 tsp salt

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• 1 piece onion — finely chopped

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• 1 piece green pepper — diced

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• 1 piece red pepper — diced

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• 2 piece carrots — grated

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• 400 g tinned baked beans in tomato sauce

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• 2 clove garlic cloves — minced

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• 1 piece fresh chilli — finely chopped

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• 1 tsp curry powder

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• 0.5 tsp ground cumin

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• 2 tbsp vegetable oil

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• 1 piece tomato — chopped

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Step by step

1. 1

   Bring the water and salt to a rolling boil in a medium saucepan.

2. 2

   Gradually add the maize meal in a steady stream while whisking continuously to prevent lumps forming.

3. 3

   Reduce the heat to low and stir vigorously with a wooden spoon until the mixture thickens into a stiff porridge, about 15– 20 minutes. Cover and keep warm.

4. 4

   Meanwhile, prepare the chakalaka: heat the vegetable oil in a large frying pan over medium heat.

5. 5

   Add the chopped onion and sauté for 5 minutes until softened.

6. 6

   Stir in the minced garlic and chopped chilli, cooking for 1 minute until fragrant.

7. 7

   Add the diced green and red peppers and grated carrots, cooking for 5– 6 minutes until they begin to soften.

8. 8

   Sprinkle in the curry powder and ground cumin, stirring well to coat the vegetables.

9. 9

   Add the chopped tomato and tinned baked beans with their sauce. Stir and simmer for 8– 10 minutes until the mixture is thick and well combined.

10. 10

    Season with salt to taste. Serve the warm sishwala on plates with a generous helping of chakalaka on top or alongside.