Sidvudvu recipe is a traditional Swaziland delicacy which is usually prepared with pumpkin. The name may sound ambiguous, but it is simply pumpkin porridge loaded with lots of nutrients. Sidvudvu preparation has evolved over the years with some people adding other ingredients to suit their preferences. But one thing that makes this recipe stand out is its ease of preparation and high nutritional value, and today, we bring you this tasty recipe right to your home.
But just before then, get to know Swazi culture.
The dining culture in Swaziland is similar to most African countries. The meals are served while people sit in groups which are mainly composed of people of a certain age bracket. Kids should wash hands and clap should come before meals.
During meals, kids are expected to keep quiet. Children are not allowed to ask for food from visitors or their hosts. It’s a taboo for women to eat eggs. Married women are also not allowed to take dairy.
Kids are named after three months, and before the naming is done, they are referred to as “things”. Men are not allowed to touch kids before they are given a name.
When a married man dies, his wife shaves her hair and undergoes a mourning period before burial. Just like in most African countries, Swazi believe that when one dies, the spirit is “within”.In Swaziland, kids are named after three months and men are not allowed to touch them Click To Tweet
Now let’s get down to our recipe.
200grams of maize
30ml of sour cream
½ teaspoon of cumin
1 butternut squash
- Peel and dice the squash then place it on the pan and roast for about 20 minutes over medium heat until it turns golden.
- Heat the water until it boils. Add the boiled maize together with nutmeg, salt, and cumin and mix them until the mixture thickens.
- Remove the squash from the pan and add to the mixture of maize, nutmeg, salt, and cumin. Stir together with the sour cream until you attain uniform smoothness in the mixture.
- Serve while warm. You can garnish with the pumpkin seeds.
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