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cuisine of is largely determined by the Swaziland 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. 
Traditional foods [ edit ]
porridge normally served with meat or vegetables Incwancwa
Sour porridge made of fermented cornmeal
milk cooked and mixed with cornmeal Siphuphe setindlubu
Thick porridge made of mashed ground nuts
Emasi etinkhobe temmbila
corn mixed with sour milk Emasi emabele
sorghum mixed with sour milk Sidvudvu
Porridge made of
pumpkin mixed with cornmeal Umncweba
Dried uncooked meat (
biltong) Siphuphe semabhontjisi
Thick porridge made of mashed
Boiled whole maize
Cooked pumpkin tops (leaves) mixed with ground
meal drink made from fermented thin porridge
beer in Siswati is called 'Tjwala'
See also [ edit ]
References [ edit ]