Book of Days Tales

Swaziland was a protected state of the U.K. from the end of the Second Boer War in 1903 until independence in 1968, on this date, when it became known as eSwatini.  Until the 18^th century the region was primarily occupied by Khoisan peoples who lived by foraging. Swazi settlers, known originally as Ngwane (or bakaNgwane), began consolidating a kingdom in the region around 1720, eventually coming under colonial rule from South Africa by the British, although maintaining their internal socio-political structure (absolute monarchy). 

The national dish of eSwatini is roast ostrich steak, which is my top pick of the day.   Otherwise, there are many Swazi dishes to choose from, and I have chosen steamed mealie bread (a steamed corn bread).  Traditionally mealie bread was steamed in corn husks which you can try if you prefer.  Otherwise you will need 2 empty cans of around 850 ml capacity.

Ingredients

    1½ cup corn kernels

    2 eggs, beaten

    2 tablespoons butter, melted

    1 cup flour

    2 teaspoons baking powder

    2 tablespoons sugar

    ½ teaspoon salt

Instructions

Reserve about ¼ cup of corn kernels.  Place the rest in a food processor or blender, and blend until mostly smooth.

Place the blended corn in a mixing bowl, add back in the whole kernels and the rest of the ingredients.  Mix well.

Grease the cans well  and half fill them with corn batter.

Place the cans in a pot with enough water to come one third up their sides. Cover with a lid and boil gently for one hour.  Check the water level periodically to make sure the pot does not dry out. Take out the cans, let them cool slightly, then invert them and shake out the bread on to a plate.