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Sadza (Corn Porridge)
Sadza (Corn Porridge) is a traditional Zimbabwean recipe for a traditional cornmeal porridge or pap traditionally served to accompany meat-based stews. The full recipe is presented here and I hope you enjoy this classic Zimbabwean version of: Corn Porridge.
prep time
15 minutes
cook time
30 minutes
Total Time:
35 minutes
Serves:
4
Rating: 
Tags : Zimbabwe Recipes
Sadza is the Zimbabwean equivalent of South African pap. A porridge made from white maize meal that is the typical starch accompaniment for most meals. Indeed, the typical meal consists of sadza nenyama nemuriwo (pap, meat and leafy greens) and it tends to be eaten at least once a day.
Ingredients:
7 scoops mealie-meal (white maize meal) (use a large cooking spoon) (plus extra to thicken)
250ml (1 cup) cold water
750 ml (3 cups) boiling water
Method:
Put the 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 the rakukwata comes to a boil. Cover the pot, reduce the heat and simmer for 15 minutes.
After 15 minutes, add more mealie-meal a little at a time, whisking to combine after each addition. When it’s just about to reach your desired consistency you want, cover the pot and let it simmer for 5 minutes.
Serve with your preferred relish.
Like South African mealie pap, sadza can be cooked to a smooth consistency like mashed potato, a stiff consistency so you can shape into sausages or a drier, more crumbly consistency. How you prepare your sazda is up to you.
Serve with a meat-based stew such as Nyma ye Huju
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