Eswatini, formerly Swaziland is located in Southern Africa. Sitfubi, eaten for breakfast, is a typical Eswatini porridge made from milk and corn meal. It was very similar in texture and fairly similar in taste to cream of wheat. This was a bit smoother than cream of wheat (not much, just a little) and seemed a bit sweeter than cream of wheat. Whereas I always add butter and sugar to cream of wheat, I was able to eat this on it’s own. A fun fact I read, was that it was traditionally made using the first milk from the cow after calving. On a totally tangental side note, that made me smile and think of a wonderful trip to St. Nectaire in the Auvergne region of central France. As one does in France, we went to the local market to get food for a picnic. Whereas French cheese shops are known for a variety of scrumptious cheeses, the unique characteristic of cheese venders at this market was that they all only sold 1 type of cheese – St. Nectaire, BUT the increadible thing was that each vendor offered cheese had about 20-50 varieties based on what season, what type of flowers/grasses the cows grazed on and the exact time of day the cows were milked … “This one is made with the 1st morning milk in the spring, this one is made from winter afternoon milk…” and the farmer went on and on. Surprisingly there actually was a huge difference in the flavor of the cheese – I found it fascinating and it has always stuck with me. Which brings me back to Eswatini and the Sitfubi which should normally be made with the 1st morning milk from a cow after calving. I can only imagine how extra tasty that would be as that tends to be the richest milk of all. We all liked this dish. Hope you enjoy it too.
| Difficulty: Easy Servings: 2 Total Time: 10 min Prep Time: 1 min Cooking Time: 8-10 min Rating: 8/10 |
Ingredients
- 2 cups milk
- 1/2 cup corn meal
- dash of salt
- sugar (optional for garnish)
- honey (optional for garnish)
- fresh tropical fruit (optional for garnish)
Step by Step Directions
  | Add 1 1/2 C milk to a pot. Reserve the extra 1/2 C milk. |
 | Heat milk over medium. Stir occassionaly so milk does not burn. |
 | Add a dash of salt. |
   | Mix corn meal with the 1/2 C of milk you put aside. Stir until smooth. |
 | Pour the corn-milk mixture into the hot milk. |
  | Simmer (over medium heat) stiring constantly until the mixture thickens and is soft but not stiff. |
 | Serve with sugar, honey and fresh fruit (mangos, berries, kiwi…) |
Recipe Source – Sitfubi