While not visually striking, this dish is a cornerstone of Eswatini's culinary heritage. It's a simple, traditional dish, somewhere between a purée and a thick porridge, made with squash and either maize or sorghum flour. Naturally gluten-free , Sidvudvu is a staple often served at family gatherings. Its color is a vibrant orange when made with maize flour but turns green with sorghum flour. I chose to prepare it this way, however, as sorghum is more nutritionally valuable. Although maize has become the dominant ingredient today, sorghum (known locally as mabele ) is an ancient grain in Southern Africa, cultivated long before maize was introduced to the continent. Using sorghum flour for Sidvudvu isn't just an alternative; it's often considered the most traditional and healthiest . In any case, this dish will be an original side dish that will bring a little African sweetness to the table.
Ingredients
Preparation
-
In a large saucepan, boil the diced pumpkin in salted water until very tender.
-
Without draining the water, mash the pumpkin directly in the pan using a potato masher or a fork to obtain a thick and homogeneous liquid base.
-
Reduce the heat and sprinkle in the cornmeal or sorghum flour while stirring vigorously with a wooden spoon.
-
Continue mixing until the flour is fully incorporated and the texture becomes thick and smooth.
-
Cover and cook over very low heat for 15 minutes. The mixture should gently "swell".
-
Stir one last time. If you like, add a knob of butter before serving hot.
