Sadza reZviyo (Finger Millet Pap) is a traditional Zimbabwean recipe for a classic accompaniment of a pap or porridge made from finger millet flour cooked in boiling water. The full recipe is presented here and I hope you enjoy this classic Zimbabwean version of: Finger Millet Pap (Sadza reZviyo).
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Millets (small grain grasses), and particularly sorghum are a staple of Zimbabwe. This staple, however, is made with finger millet (Eleusine coracana).
Put about 150g (1 ¼ cups) of the finger millet into your cooking pot. Add just enough cold water to make a paste then add the boiling water (700ml) and stir whilst on the stove top and bring it to the boil. (If it seems too thick you may add more boiling water. If it seems too thin, make a paste again in a separate plate then pour it into the pot.)
As soon as it starts boiling, cover the pot, reduce the heat and let it simmer for about 20 minutes. After 20 minutes, add the remaining finger millet a bit at a time, mixing well after each addition. In the Shona language this is called kumona sadza. Cover the pot and let it simmer again (kushinyira) for 5 minutes and your sadza rezviyo is ready.
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