This flag was adopted in 1968 when Eswatini (previously called Swaziland) gained independence from the British Empire one month before.
DishesSlaai, Relish (stew)
Time 1 hour
Effort 4/10
Rough cost £4
Capital Mbabane
Population 1,136,281 (155th largest)
Land mass 17,634 km2 (153rd largest)
Languages Swazi, English
Religions89% Christianity


Eswatini is one of the smallest countries in Africa but is has one of the most diverse climates. It was previously called Swaziland but changed its name in April 2018. It has an absolute monarchy government and is a lower-middle income developing economy.

In terms of cuisine, staples include sorghum, maize, beans and vegetables. We made the classic salad Slaai, which is heavily seasoned with ginger and citrus juice – as many Eswatini dishes are. Mwara made relish which, as in all Eswatini cookbooks we looked in, is a very traditional stew-type dish made of any meat / veg that is lying around! We served it with the staple carb crop of Eswatini – maize meal. All the dishes were simple and tasty.




  • 3 tbsp lemon juice
  • 1 nugget of freshly grated ginger
  • ½ tsp salt
  • 2 ripe avocados, diced finely (mush it up a wee bit!)


  1. Prepare and mix everything together. Then leave to marinate for a little while before serving.

Relish (aubergine)


  • 3 garlic cloves, finely sliced
  • 1 large yellow onion, sliced
  • 3 large tomatoes, diced
  • 1 aubergine, chopped
  • veg stock cube
  • salt to taste
  • SIDE DISH: maize meal + pigeon peas (cooked & mixed)


  1. Heat some oil in a large frying pan and fry the garlic + onions together for 5 minutes until soft.
  2. Add in the rest of the veg and stir well, cooking for about 5 minutes until soft.
  3. Add in the stock cube (with some hot water), mix well and let everything simmer well for about 20 minutes on a low heat. Add salt to taste and serve with the maize meal.

Ngiyacela and see you in Ethiopia! M + B x

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