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Sadza (Ugali) - served with spinach stew and meat on a plate

Zimbabwean Sadza

Abi Olayiwola
Sadza is very popular in Zimbabwe and is eaten at least once a day in most households.
3 from 3 votes
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Cook Time 30 minutes
Total Time 30 minutes
Course Main Course
Cuisine African, East African, Zimbabwean
Servings 2
Calories 323 kcal

Ingredients
  

  • 1 cup Cornmeal

Instructions
 

  • Add 2 cups of cold water into a pan with a long handle. Pour ⅔ of the corn meal into the pan and mix well with a wooden spoon.
  • Place on medium heat and stir continuously with a wooden turner/turning stick until the mixture starts to boil with bubbles as it becomes thicker. Cover the pan for a few minutes to allow the maize meal to cook.
  • Reduce the heat to very low, then add the remaining cornmeal into the pan. Mix the flour into liquid by stirring vigorously and pressing against the sides of the pot to get rid of lumps. Stir and press until the mixture becomes a firm paste with a smooth consistency.
  • Add a little water to the pan and cover to allow the sadza to cook properly. After about 5 mins, stir again to mix in the water and continue to do this until there is no raw flour taste and the paste is smooth.
  • Remove from heat and serve.

Nutrition

Calories: 323kcalCarbohydrates: 61gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 3mgPotassium: 271mgFiber: 8gSugar: 1gCalcium: 5mgIron: 3mg
Keyword Cornmeal, Sadza
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