|Cooking in the summer|
|Cooking in the winter|
|"It's OK, I'm a limo driver"|
|Philile being cute and preparing some cabbage|
|Ziggy and our chicken!|
|Babe's fine camera work, notice chicken head on the ground, bloody knife in my hands and shame/horror on my face|
First up was liphalishi, or "Pap", the single staple of the Swazi diet. It looks like mashed potatoes and tastes like nothing but somehow goes with everything. It is made by boiling some water, throwing some mealie-meal in, and stir like mad/cover the pot, until liphalishi forms. I cooked this with sugar beans which many Swazi families eat every night. I threw in some Italian spices, but usually a little onion, carrot, tomato and "aromat" (basically salt and msg) is added. Then you mash some of the beans and have dinner. They are pretty versatile.
Breakfast time is indengane. You can make this one by using mealie-meal or sorghum meal and mixing it with a little cold water, then add it to boiling water. You cook it for a half hour and a gellatinous breakfast occurs. To make it more enjoyable, add honey/sugar and milk to your steaming hot bowl of sorghum. It does what it needs to do, gets you full for the day. Definitely not as good as oatmeal but its growing on me. And definitely better than incwacwa (and easier to say). Incwawa is indengane left over night or two, to let it become good and sour.
Next we have emahewu. Because cooking Swazi food rather than just eating a granola bar or cereal takes a long time, and sometimes you are starving while cooking, Make told me that emahewu is the principle snack of Swaziland.You make emahewu by making indengane but rather thin. After its done you add a pinch of sugar (or flour) and let it sit for two days, depending how sour you like it. Don't have to worry about this puppy going bad (I think). You drink out of a community jug and it holds you over.
The other main snack of Swazis is sugar cane. You can collect it from the side of the road where it falls off of trucks. My teeth are not nearly strong enough to bring the cane but bhuti wami does the hard part and the inside tastes like honey.
I considered making emasi, which is the real treat of Swazi land. It's probably whatever Little Miss Muffet was eating, curds and whey. Its curdled milk (chunky!) with some crumbled dry liphalishi. Its not the easiest texture to get used to but its not too bad. Its too hot for me to mess around with dairy products though. As Ron Burgandy said, Milk was a bad choice.