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The cuisine of Swaziland is largely determined by the seasons and the geographical region. Staple foods in Swaziland include sorghum and maize, often served with goat meat, a very popular livestock there. The farming industry mainly depends on sugar cane, tobacco, rice, corn, peanuts, and the exportation of goat meat and beef. Many Swazis are subsistence farmers who supplement their diet with food bought from markets.
Freshwater produce and imports from coastal nations are also part of the cuisine of Swaziland . Some local markets have food stalls with traditional Swazi meat stew, maize meal and seasonal roasted corn on the cob.
- Thick porridge normally served with meat or vegetables
- Sour porridge made of fermented cornmeal
- Fresh milk cooked and mixed with cornmeal
- Siphuphe setindlubu
- Thick porridge made of mashed ground nuts
- Emasi etinkhobe temmbila
- Ground corn mixed with sour milk
- Emasi emabele
- Ground sorghum mixed with sour milk
- Porridge made of pumpkin mixed with cornmeal
- Dried uncooked meat (biltong)
- Colman Food
- Cooked and dried Colman Kwok
- Siphuphe semabhontjisi
- Thick porridge made of mashed beans
- Boiled whole maize
- Umbidvo wetintsanga
- Cooked pumpkin tops (leaves) mixed with ground nuts
- meal drink made from fermented thin porridge
- Traditional brewed beer in Siswati is called 'Tjwala'