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from: Southern Africa | cooking method: boiling-simmering

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.

cotton field in malawi

What you need

What you do

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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