Hi le xitangeni na Lizwephila Shalom Mabunda laha hi kumaka swiletelo swa malulamiselo ya xakudya xa xintu xa Xitsonga, Xigugu. 

Xitsonga and English

1 Tikhapu ta 3 ta Mavele
2 Tikhapu ta 5 ta Timanga
3 Xilepulani xin’we xa Munyu

1 3 cups of Maize meal
2 5 cups Peanuts
3 1 flat spoon of Salt

Switirhisiwa -(Things to use)
1 Tshurhi
2 Musi
3 Ndzilo
4 Mbita
5 Rihlelo
6 Galachani

Maendlelo -(How to prepare)
Xitsonga & English
1 Katinga mavele
2 Katinga timanga
3 Kandza mavele yo katingiwa u mahela
4 Kandza timanga to katingiwa u tihlela kumbe utirhisa galacha
5 Hlanganisa mapa ya mavele na timanga le ti nga hleriwa
6 Chela a tshurhini, u kandza, u chela munyu u kandza ku kondza swi kovatana

1 Dry roast the peanuts until golden to chocolate brown.
2 Leave the peanuts to completely cool down (this can even take 24 hours).
3 The following day, grind the peanuts to form peanut powder.
4 Separately dry roast the maize-meal, also give it hours to completely cool off.
5 Mix all your now cold peanut powder and maize as well as the sugar, in a large bow
6 Grind them for a very long time in a pestle and mortar or even better, a traditional wooden crusher.
7 You’ll know it’s ready when it becomes an oily paste.
8 It is now ready to be enjoyed – you can sprinkle a little extra white sugar on top once it is served.

Xigugu does not spoil quickly, and can be stored in an airtight container then consumed for up to 12 months.

the authorFlair

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