African Sadza Dumpling
- Ingredients:
- 2
- Serves:
-
4
ingredients
- 2 1⁄2 liters water
- 1 1 kg rapoko (red millet flour) or 1 kg millet flour (not yellow polenta)
directions
- Bring 1.5 L (2 1/4 pt) of the water to the boil in a heavy-based saucepan with a long handle for easy handling.
- Mix half the mealie-meal with the remaining cold water to form a smooth paste.
- Add this paste to the boiling water, stirring vigorously to avoid lumps, until it boils again. Cover and continue to boil for 5 minutes.
- Gradually add the remaining mealie-meal, one-quarter at a time, stirring thoroughly and firmly until the whole mixture thickens. You need a firm wrist - as the mixture thickens, the porridge gets firmer and more difficult to stir.
- Reduce the heat, cover the pan and cook for another 3 minutes.
- Wet a small bowl with cold water and use the wet bowl to form the mixture into individual portions. Alternatively, you can serve the Sadza as one large family meal.
- Serve hot with vegetables and stew or roast meat or fish with the gravy of your choice.
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RECIPE SUBMITTED BY
Engineer based in Brisbane but could be anywhere next week.