sadza
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Sadza is a cooked cornmeal that is a staple food in Zimbabwe and other parts of Southern Africa. It is made by mixing finely ground cornmeal with boiling water until it becomes a thickened porridge. The dish is often served with vegetables, sour milk, meat, or dried fish. In other regions, it is also known as "pap", "ugali", or "nsima".
Recipe
Ingredients:
4 cups of water
2 cups of cornmeal
Instructions:
Pour 3 cups of water into a pot and bring it to a boil.
In a separate bowl, mix 1 cup of water and 1 cup of cornmeal to make a paste.
Once the water in the pot is boiling, add the cornmeal paste into the pot and reduce the heat to medium-low.
Stir the mixture continuously until it starts to thicken.
Gradually add the remaining cornmeal, stirring continuously to prevent lumps.
Continue to cook the mixture for about 10-15 minutes, until it becomes very thick and starts to pull away from the sides of the pot.
Turn off the heat and let the sadza sit for a few minutes before serving.