Umbhidvo Wesidvudvu — Print Recipe

African spinach-like greens cooked into a thick sauce and stirred together with soft cornmeal porridge, creating a hearty one-pot dish rich in iron and vitamins.

Ingredients

2 cups maize meal
500g African spinach or morogo leaves
1 onion, diced
1 tomato, chopped
2 tbsp vegetable oil
1 tsp salt
4 cups water

Instructions

1 Wash morogo leaves well and chop finely. Heat oil in a large pot and sauté onion until soft.
2 Add chopped tomato and cook for three minutes. Add morogo leaves with a splash of water and cook until wilted, about five minutes.
3 Add four cups of water to the pot and bring to a boil. Season with salt.
4 Gradually sprinkle in maize meal while stirring continuously. The mixture should be softer than sishwala but thicker than soup.
5 Cook on low heat for fifteen minutes, stirring frequently, until the porridge and greens are fully integrated into a smooth, thick dish.

Did You Know?

This dish is nicknamed the Swazi superfood because the combination of greens and maize provides a remarkable balance of vitamins, minerals, and energy.