Sadza is Zimbabwe’s version of the stiff porridge or dumpling common all over sub-Saharan Africa; a futu-like staple usually made from ground maize (corn), as is Zambia’s Nshima or Eastern Africa’s Ugali. Sadza is always eaten with a meat or vegetable soup or stew or sauce. In Zimbabwe, the word sadza itself is practically synonymous with lunch or supper; having sadza implies having a vegetable or meat dish to accompany it.
- 7 scoops mealie-meal
- 1 cup cold water
- 750 ml boiling water
- Put mealie-meal in pot. Add cold water to make a paste. Put pot on stove and add boiling water whilst stirring simultaneously.
- Keep stirring until rakukwata (it’s boiling). Cover pot, reduce heat and let it simmer for 15 minutes.
- After 15 minutes, add more mealie-meal bit by bit and as we say it in our vernacular, mona sadza (mix). Be sure to do it well. When it’s just about to reach the consistency you want, cover it rishinyire (loosely translated- let is simmer) for 5 minutes. Your sadza is ready. Serve with your preferred relish.
This dish is very versatile that can be enjoyed with many other dishes.
