Sadza

Sadza is Zimbabwe's version of the stiff porridge or dumpling common all over sub-Saharan Africa; a Fufu-like staple usually made from ground maize (corn), as is Zambia's Nshima or Eastern Africa's Ugali. Sadza is always eaten with a meat or vegetable soup or stew or sauce. In Zimbabwe, the word sadza itself is practically synonemous with lunch or supper; having sadza implies having a vegetable or meat dish to accompany it.

What you need

four to six cups corn flour, white cornmeal or ground maize -- or -- millet flour
water

What you do

In a large pot, bring four cups of water to a boil.
Remove about a quarter of the corn flour and set it aside. Place the remaining corn flour in a large bowl. Mix the corn flour with four cups of cold water. Stir until the flour-water mixture is a thick paste. (You will need both a strong arm and a strong wooden spoon!)
Slowly add the flour-water paste to the boiling water, stirring constantly. Bring to a second boil, stirring constantly while the mixture thickens. Do not allow lumps to form and do not allow it to stick to the bottom of the pot. Cook and stir for a few minutes.
Slowly add the remaining flour. The mixture should be very thick and smooth, like extra-thick mashed potatoes. At this point the sadza should begin to pull away from the sides of the pot and form a large ball. Cook for a few minutes more.
Transfer the sadza to a large bowl. With wet hands, form the sadaz into one large ball (to serve family-style) or serving sized-portions. Serve immediately with any soup or stew. To eat sadza: use your right hand to grab a bite-sized lump, form it into a ball, and dip it into the soup or stew.

Maize is Zimbabwe's number one agricultural crop. Sadaza is most often made from ground maize (corn), and this has been the case for a century or more. However, maize is native to the Americas, and did not arrive in Africa until after the time of Columbus. Before maize arrived in Zimbabwe, sadza was made from various type of millet native to Africa. To make sadza, use finely ground corn flour, or millet flour. Farina or cream of wheat might also serve as a substitute.

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