eSwatini (Africa) – 8 August 2021

eSwatini (previously called Kingdom of Swaziland) is located in the continent of Africa. It is part of Mbabane and has Zimbabwe and Mozambique to the north, the Indian Ocean to the east, Lesotho to the south, South Africa to the south and southwest, and Botswana to the northwest.

The capitals are Mbabane (administrative and judicial), and Lobamba (legislative).

The official languages are Swati (Swazi) and English.

The climate is generally subtropical. It is subject to the Indian Ocean on the eastern side with the moisture, and steep temperatures and precipitation on the west to east. Average temperatures are 52F to 84F. The staples are grains, vegetables like pumpkin, green beans, corn, spinach, beets, rice and sweet potatoes, meats like goat stew, roast leg of goat, ostrich, and chicken, porridge made of maize or sorghum, and fruits like mango, guava, paw-paw, banana, pineapple, sugar cane and avocado (https://togetherwomenrise.org/customsandcuisine/customs-and-cuisine-of-the-kingdom-of-eswatini-formerly-swaziland/).

https://www.britannica.com/place/Eswatini

BRAAI-SPICED T-BONE STEAK (https://cooking.nytimes.com/recipes/1018131-braai-spiced-t-bone-steaks):

• 4 TBSP coarse salt
• 2 TBSP white or brown sugar (optional)
• 2 TBSP coriander seeds
• 1 TBSP black peppercorns
• 1 TBSP paprika or 2 tsp paprika plus 1 tsp cayenne
• 1 TBSP garlic flakes or powder
• 1 TBSP onion powder
• 1 TBSP dried thyme
• 4 to 6 T-bone steaks, about 1-1/2 inches thick

1. To make the braai spice, in a grinder or mortar and pestle, grind all the seasonings and herbs until fine.
2. Rub steaks with the braai spice and set aside in refrigerator for 1 to 4 hours. Bring to room temperature before grilling.
3. Heat a grill until screaming hot. Place steaks on the grill and cook, turning every 2 minutes or so, until crusty outside and medium-rare inside, 130 to 135 degrees. Let rest 10 minutes and slice across the grain for serving.

GRILLED CORN ON THE COB (https://www.delish.com/cooking/recipe-ideas/a19637515/best-grilled-corn-on-the-cob-recipe/):

• 4 ears corn, shucked
• Butter, for serving
• Kosher salt

1. Preheat grill to high and heat for 10 minutes (Alternatively, preheat grill pan to high). Add corn and cook, turning often, until charred all over, about 10 minutes.
2. Spread butter over warm corn and season with salt.

AFRICAN PUFF PUFFS (https://www.cookist.com/african-puff-puffs/):

• ¼ C lukewarm water
• ½ tsp granulated white sugar
• 1 tsp active dry yeast
• 1 C flour
• ¼ C powdered white sugar
• ¼ tsp salt
• A pinch of nutmeg powder
• Any vegetable oil for frying

1. In a large bowl, add the lukewarm water, granulated sugar, and sprinkle yeast granules in it. Do not stir and let the yeast bloom undisturbed for about 5 minutes.
2. Add flour, powdered sugar, salt, and nutmeg powder to the yeast mixture and slowly knead everything into a soft and smooth dough.
3. Cover the bowl with a moist cloth and keep it in a warm place for about an hour or until the dough rises to double in its original size.
4. Heat oil for frying on a pan and take a little golf ball sized portion of the dough.
5. Drop the dough ball into the hot oil and then fry it on medium flame until light brown in color.
6. Continue with the remaining dough mixture until all the dough is used up.
7. Serve hot balls and enjoy!!