In Swaziland this porridge is made with ground maize and served as a main dish or with a stew. Heap a vegetable or meat stew over it, or serve with a spicy dish.
1 1/2 cups navy beans (375 mL)
6 cups water (1.5 L)
1 teaspoon salt
1/2 cup cornmeal (preferably white) (125 mL)
1/2 cup cream of wheat (125 mL)
Soak the navy beans overnight in 6 cups water. Cook in soaking water until beans are soft, but not mushy. Add salt, cornmeal, and cream of wheat. Simmer 10 to 15 minutes, stirring regularly, until porridge has consistency of thick cream of wheat or stiff mashed potatoes. Serves 4 to 6.