Waiting for a cook

Sidvudvu

Eswatini

What we know so far

Sidvudvu is the Swazi pumpkin porridge: chunks of pumpkin boiled soft, maize meal stirred in, and the two mashed together into a thick, sweet, orange pap. It is harvest-season food in Eswatini, when the pumpkins come in with the maize, and it stands beside sishwala (plain thick porridge) and incwancwa (sour porridge) in the list of everyday Swazi staples. It is eaten on its own for breakfast, or as the starch under a stew, and needs nothing more than a little salt; some cooks add a pinch of sugar or nutmeg.

The draft was written from 3 published sources and holds 5 ingredients and 5 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

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Waiting for a cook

Sidvudvu

Eswatini

What we know so far

The draft was written from 3 published sources and holds 5 ingredients and 5 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting