SadzaStiff Maize Porridge
Zimbabwe’s staple stiff maize porridge, cooked until smooth and firm enough to shape by hand. Serve it with meat, fish, beans, or vegetable relish.
Prep
10m
Cook
30m
Serves
4
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Slurry
- 100gCornmeal
- 300mlWater (cold)
Porridge
- 1.1lWater
- 500gCornmeal
- 6gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Whisk the cornmeal and cold water until completely smooth.
- 02
Bring the water to a boil in a heavy pot.
- 03
Whisk in the slurry and cook, stirring, until it begins to thicken.
- 04
Add the remaining cornmeal gradually, beating firmly with a wooden spoon after each addition to prevent lumps.
- 05
Stir in the salt, reduce the heat, cover, and cook at a gentle simmer around 95°C (203°F) until the sadza is very thick and pulls away from the sides of the pot.
- 06
Beat until smooth, cover, and let the sadza rest briefly before serving.
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