Sishwala is a staple maize porridge in Eswatini, often served with a richly seasoned relish or stew. This version pairs it with beef, beans, and tomatoes for a complete, deeply comforting meal.
Build the stew first so the beef has time to become tender, then whisk the maize meal into a smooth porridge just before serving.
Brown the beef in batches so it develops flavor instead of steaming in its own juices.
Serving Suggestions
Serve hot with extra beans or a crisp tomato and onion salad on the side.
Recipe Notes
The stew can be made a day ahead; loosen it with a little stock when reheating.
Eswatini Sishwala with Beef and Beans
A comforting Eswatini plate of smooth maize porridge with tender beef, beans, and a savory tomato stew.
Ingredients
Equipment
Method
Make the Stew:
- Warm the oil in a Dutch oven, brown the beef in batches, and transfer it to a plate.
- Cook the onion until softened, then stir in the garlic, coriander, paprika, pepper, and tomato paste.
- Return the beef to the pot with the stock and tomatoes. Cover and simmer gently for 55 minutes.
- Stir in the kidney beans and simmer uncovered for 15 minutes, until the beef is tender and the sauce is thick.
Cook the Porridge:
- Bring the water and salt to a simmer in a heavy saucepan.
- Whisk in the maize meal gradually, then cook over low heat for 12 to 15 minutes, stirring often, until smooth and thick.
- Serve the porridge with the beef and bean stew spooned alongside.
Nutrition
Notes
- Keep the porridge covered over very low heat if the stew needs a few extra minutes.
- Leftover stew reheats well with a splash of stock.
