Sadza Cubes
Sadza/ Isitshwala (thick porridge) is a staple that has sustained Zimbabweans for generations.
Beginner - Mid Level Expertise
Ingredients
2 cups fine corn meal (Mealie Meal/ Millet or Sorghum)
4 cups water
Salt (optional)
Equipment
Optional Equipment
Directions
Mix in a pot, 1 cup of corn meal with 1½ cups of cold water to form a smooth paste
Gradually add boiled water, stirring constantly to prevent lumps
Reduce heat and simmer for 10 minutes, then stir in the remainder of the corn meal to achieve your desired consistency
Cook for another 15 minutes, on low to medium heat. Stirring frequently
You want to cook this on low heat, until a thin crust has formed at the bottom of your pot. Cooking on high heat will burn your Sadza
Tips
Generally, you use a 1:2 ratio of cornmeal to water and you adjust to your preferred consistency
Using cold water at the beginning will ensure you avoid lumps. Best for beginners
Allow the corn meal to fully cook by cooking on low to medium heat
This is a versatile dish that can be served with many sides
You could serve it with :
any stew, beef stew and kale, pumpkin leaves, mixed veggies, grilled fish with sauce, creamy seafood, fried gizzards with kale, lamb/ pork/ beef chop/ oxtail/ mixed veggies/ beef in peanut butter sauce/ tripe stew/ beef or pork trotters/ kale & sausage/ bean stew
Sadza can be refrigerated for 3-5 days or frozen in airtight containers for up to 6 months
You can substitute corn meal/ mealie meal with Pearl Millet, Finger Millet or Sorghum
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