Sadza

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.