Eswatini Sishwala

Place the beans in a large bowl, cover generously with cool water, and soak overnight. Drain and rinse them before cooking.

Add the beans and 6 cups fresh water to a heavy pot. Bring to a boil, skim any foam, then reduce to medium-low and simmer for 50 to 60 minutes until completely tender.

Check the liquid level as the beans cook and add the remaining water when needed. The beans should stay covered and finish with about 4 cups of cooking liquid in the pot.

Season with the salt. Sprinkle the maize meal into the simmering beans in a slow, steady stream while stirring firmly to prevent lumps.

Reduce the heat to low and beat the mixture with a sturdy wooden spoon for 3 to 5 minutes until smooth, thick, and evenly flecked with beans.

Cover and cook for 15 to 20 minutes, stirring every few minutes so the base does not scorch. Add hot water a little at a time only if the porridge becomes too stiff to stir.

When the maize meal tastes cooked and the porridge pulls cleanly from the sides of the pot, remove it from the heat. Rest covered for 5 minutes, then serve warm with leafy greens or a savory stew.