Can you find dairy-based dishes in Eswatini cuisine?

Exploring Eswatini Cuisine: Is Dairy Used?

Eswatini, formerly known as Swaziland, is a small landlocked country located in Southern Africa. The country is well-known for its vibrant culture, beautiful landscapes, and diverse cuisine. Eswatini’s cuisine mainly consists of vegetables, meat, grains, and legumes. However, many people wonder if dairy is used in Eswatini’s culinary traditions.

The Role of Dairy in Eswatini’s Culinary Traditions

Dairy products are not widely used in traditional Eswatini cuisine. The reason for this is that the country’s pastoralist traditions never extended to the rearing of dairy animals like cows, sheep, or goats for milk. As a result, dairy products are not an integral part of Eswatini’s traditional diet. However, with globalization and the advent of modern farming, dairy products have become more accessible and are now being used in Eswatini’s cuisine.

Traditional Dairy-Based Dishes of Eswatini

Despite the limited use of dairy products in Eswatini’s cuisine, there are some traditional dairy-based dishes that are enjoyed by the locals. One of the most popular dairy-based dishes is sour milk, known locally as “emasi.” This dish is made by allowing raw milk to ferment for a few days until it becomes sour. It is then served as a side dish with traditional porridges, stews, and curries. Another dairy-based dish is “amabele,” which is a type of porridge made from fermented sorghum or millet. It is often served with sour milk and is a popular breakfast dish in Eswatini.

In conclusion, while dairy products are not widely used in traditional Eswatini cuisine, some dairy-based dishes are still enjoyed by the locals. With the advent of modern farming, dairy products are now more accessible and are beginning to make their way into Eswatini’s cuisine. However, Eswatini’s traditional diet remains focused on vegetables, meat, grains, and legumes.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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