So this is a bit of a weird post for me. This is one of the dishes in African culture that you learn through observation – as with most of our dishes – and not through a recipe. In South Africa, we call it ‘pap’. It’s the same dish, and is cooked in the same or similar fashion, but I find the texture significantly more dense, which is why I prefer how it’s made in Zimbabwe. I made it this Saturday and it’s perfect for the cold winter season we are approaching but they have it every day, all day in Zimbabwe! Allow me to share how I cook sadza.
This particular recipe serves 4 adults but it’s light – we don’t do big portions in my family. I think the small quantities are fine for someone who is trying it out for the first time – that way, if you get it wrong you don’t waste too much. Here goes!
5 cups of water
3 cups of mealie-meal
1. Make a paste with 2 cups of water and 2 cups of mealie-meal.
2. Bring the rest of the water to the boil in a pot, on the stove.
3. Add paste to the water, stir and cook until thick and translucent (like porridge)
4. Reduce heat and add the last cup of mealie meal in bits and fold into the porridge each time. You don’t have to add all of the mealie-meal in. Stop once its the texture that you like.
5. Continue cooking, for 15-20 minutes on very low heat, stirring in between.
6. Serve and eat with leafy greens and a relish.
Try it and let me know how it went! I can never manage to cook this for big crowds. 4/5 people is enough, otherwise I stuff out. Let me know how it goes for you. Maybe you can try it for your family or a ladies get-together!