To my surprise, though, it’s perfectly safe and incredibly delicious. I’ve personally fallen in love with it. There’s something so satisfying about that tangy flavor profile, and I find myself unable to walk past a street vendor in the morning without reaching for my wallet to grab a bowl.
The prep is a fascinating lesson in patience. You mix maize meal with warm water, seal it up in a plastic bag and then you let it sit out to ferment in the sun for two to three days. This process creates natural probiotics that are amazing for your gut health. Once it’s reached that perfect level of fermentation, Swazis typically stir in about a third of a cup of sugar. It’s a sweet, sour and nutrient-packed breakfast that keeps you full for hours.
Incwancwa is a reflection of Eswatini’s environment and resourceful spirit. It relies on homegrown maize, which is harvested by local vendors and families across the country. More importantly, it uses the African sun as a primary 'ingredient' for fermentation. In a place where starting a fire requires careful effort and firewood, incwancwa uses the natural heat of the environment to cook and preserve the food, creating a shelf-stable, healthy meal that doesn't require a modern refrigerator or a stove to become edible.
