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.
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.