The cornmeal-based dietary staple of Zimbabwe is also the national dish, called sadza. Sadza to the Zimbabweans is like rice to the Chinese, or pasta to Italians. In fact, sadza re masikati , or "sadza of the afternoon" simply means lunch. Sadza re manheru, or "sadza of the evening" means dinner. Sadza is made from cornmeal or maize, and eaten with relish. Relish can be any kind of vegetable stew, but nyama, (meat), such as beef or chicken, is common among families who can afford it. Sadza is cooked slowly until thick, like porridge.
- â¢Bring 3 cups of the water to a boil in a large pot.
- â¢Combine 1Â½ cups of the cornmeal with the remaining 1 cup water.
- â¢Reduce heat to medium to low and add the cornmeal mixture to the boiling water, stirring constantly with a wooden spoon. Cook for about 5 minutes.
- â¢Slowly adding the remaining 1 cup of cornmeal. When the mixture is very thick and starts to pull away from the sides of the pan, transfer to a serving bowl or plate.
- â¢Use a wooden spoon to shape the mixture into a round shape.
- â¢You may use wet hands to help shape the sadza .
- Serve with stew.
|Amount Per Recipe||%DV|
|Recipe Size 1345g|
|Calories from Fat 60||4%|
|Total Fat 7.12g||9%|
|Saturated Fat 0.76g||3%|
|Trans Fat 0.0g|
|Total Carbs 314.62g||84%|
|Dietary Fiber 15.9g||53%|