Swazi cuisine is straightforward and filling, built around staple grains with meat and vegetables on the side. If you are eating in hotels or tourist lodges you will largely encounter an international menu, but it is worth seeking out traditional food when you can.
Sishwala is the national staple — a thick, stiff porridge made from ground maize or sorghum. It is eaten with the hands, rolled into balls and used to scoop up relishes and stews. It is heavier and drier than the similar pap or ugali found across the region.
Umncweba is dried meat, the Swazi version of biltong. Strips of beef or game are salted and dried in the sun. You will find it at markets and roadside stalls; it varies considerably in quality and seasoning.
Sidvudvu is a porridge made from dried pumpkin mixed with cornmeal — sweeter and more interesting than plain sishwala, and worth trying if you see it.
Tjwala is the traditional sorghum beer, brewed at home and sold in informal containers at rural homesteads and shebeens. It is milky, mildly sour, and low in alcohol — a social drink rather than something to get drunk on. Commercial lager (most commonly Sibebe or South African brands) is available everywhere.
In Mbabane and the Ezulwini Valley you will find a wider range of restaurants — Indian, Portuguese, and South African braai places alongside international hotel kitchens. The Ezulwini Valley has the best concentration of mid-range options. Expect to pay around SZL 150–250 (equivalent to USD 8–14) for a main course at a decent restaurant. Roadside places and markets are considerably cheaper.
The Swazi Market in the Ezulwini Valley and the main market in Manzini are good places to try snack foods, fresh produce, and street food.