~232 cal · 4g protein · 52g carbs · 2g fat (estimated, per serving)
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Bowl of soft sour maize porridge
🇸🇿 Mbabane
In Eswatini, incwancwa is a soft porridge with a deliberate sourness, made by letting a maize-meal batter ferment for two or three days until it tingles. Cooked into a loose, tangy pap and sweetened lightly, it is a beloved Swazi breakfast that cools the body and wakes the appetite.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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1.5 cups maize meal (mielie meal)
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6 cups water
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3 tbsp sugar, to taste
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1 pinch pinch of salt
Instructions
1
Two to three days ahead, mix 1 cup maize meal with 2 cups warm water, cover loosely, and leave to sour at room temperature.
2
When pleasantly tangy, bring 4 cups fresh water to a boil with the salt in a heavy pot.
3
Whisk the soured batter smooth and pour it in, stirring, then add the remaining dry maize meal to thicken.
4
Simmer gently 20 minutes, stirring often, sweeten to taste, and serve the soft sour porridge warm.
Swazi homestead cooking, Mbabane highlands.
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🌏 While it simmers — know your destination
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Mbabane. A highland capital of maize porridge and stews.
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Eswatini. A southern African kingdom of maize porridge and stews.
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Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.
The story behind this dish is up top — worth a read while the pot works.
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Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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