Sitfubi Semabhontjisi — Print Recipe

Slow-cooked dried beans in a savory tomato and onion sauce, a protein-rich staple that is a cornerstone of everyday Swazi home cooking.

Ingredients

1 Soak beans overnight in plenty of cold water. Drain and rinse thoroughly before cooking.
2 Place beans in a large pot with fresh water. Bring to a boil, then reduce heat and simmer for one hour until tender.
3 In a separate pan, heat oil and sauté onion and garlic until golden. Add tomatoes and curry powder and cook until saucy.
4 Add the tomato and onion mixture to the cooked beans. Stir well and simmer together for fifteen minutes.
5 Season generously with salt and pepper. The stew should be thick and rich, with beans soft but holding their shape.

Did You Know?

Bean stew is so common in Swazi schools that many children grow up calling it simply "lunch" rather than by its siSwati name.