Prep 0 mins
Cook 0 mins
African Nzema / Sadza / Banku / Ugali / Pap / Mealie-meal. Due to its enormous popularity, Sadza is regarded as Zimbabwe's national dish. Like the West African Banku, the East African Ugali, the Zambian Ntsima and the South African Mealie-meal, Sadza is a stiff, steamed dumpling made from white maize flour or rapoko (red millet flour) and served with stews or roasted meat, fish or vegetables and sauce. This makes a mountain! I use 1/5th of this for 3 people.
- 2 1⁄2 liters water
- 1 kg mealie-meal (cornmeal/white maize flour) or 1 kg rapoko (red millet flour) or 1 kg millet flour (not yellow polenta)
- 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.