Cookbook:Sadza (Zimbabwean Corn Porridge)
Sadza (Zimbabwean Corn Porridge) | |
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Category | Porridge recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Sadza is also known as pap, nsima, or ugali in different regions. It's a simple and hearty maize porridge that's often served as a staple food. It’s a popular recipe in Zimbabwe
Ingredients
editEquipment
editProcedure
edit- Bring the water to a boil in a large pot.
- In a separate bowl, mix the maize meal with the cold water. Stir until you have a smooth, lump-free paste.
- Once the water in the pot is boiling, gradually add the maize paste into the boiling water while stirring continuously. This is crucial to prevent lumps from forming.
- Continue stirring the mixture vigorously with a wooden spoon or spatula. It will start to thicken.
- After a few minutes of stirring, reduce the heat to low.
- Cover the pot with a lid and let the sadza simmer on low heat for about 20–30 minutes. Stir occasionally to prevent it from sticking to the bottom of the pot.
- Add more water or maize meal as needed to achieve your desired consistency. Some prefer a thick, stiff sadza, while others like it softer.
- Season with salt to taste and continue to cook for another 5–10 minutes, stirring occasionally.
- Once the sadza has reached your preferred consistency and is cooked through, remove it from the heat. It should be smooth, stiff, and free from any raw taste of maize.