Sadza (Zimbabwean Corn Porridge)
Sadza is also known as pap, nsima, or ugali in different regions. It's a simple and hearty maize porridge that's often served as a staple food. It’s a popular recipe in Zimbabwe
4 cups water
2 cups white maize meal (cornmeal or maize flour)
1 cup cold water
Salt to taste
Bring the water to a boil in a large pot.
In a separate bowl, mix the maize meal with the cold water. Stir until you have a smooth, lump-free paste.
Once the water in the pot is boiling, gradually add the maize paste into the boiling water while stirring continuously. This is crucial to prevent lumps from forming.
Continue stirring the mixture vigorously with a wooden spoon or spatula. It will start to thicken.
After a few minutes of stirring, reduce the heat to low.
Cover the pot with a lid and let the sadza simmer on low heat for about 20–30 minutes. Stir occasionally to prevent it from sticking to the bottom of the pot.
20–30 minutes
Add more water or maize meal as needed to achieve your desired consistency. Some prefer a thick, stiff sadza, while others like it softer.
Season with salt to taste and continue to cook for another 5–10 minutes, stirring occasionally.
5–10 minutes
Once the sadza has reached your preferred consistency and is cooked through, remove it from the heat. It should be smooth, stiff, and free from any raw taste of maize.