Sadza is the Zimbabwean staple food. It is also a staple food in southern and east Africa. It is the same as ugali in Kenya, nsima in Malawi, fufu in Nigeria and papa in South Africa. Different types of meal can be used to make sadza/ isitshwala. Among these are: maize (corn) meal, sorghum meal and ground rice. Maize meal seems to be the most popular of these. This is a meal that most households will eat on daily basis and it is a rich source of carbohydrates. Serve with Curried Kale and Lindiwe’s Beef Stew.
. In a medium pot, make a paste using some of the meal with a cup of cold water. Add the hot water. Do it slowly, to avoid lumps.
Pace on medium high heat and stir with a wooden spoon until mixture thickens, like porridge. (Watch carefully to avoid 'sadza burns' when it starts simmering)
Cover the pot and let it simmer for some time - about 15 minutes.
Lower the heat a little to prevent burning at the bottom. It should not boil but simmer. If the water/meal mixture is just right, the sadz/isitshwala will simmer without spilling over. However if it is too thin it might spill over, especially when the pot lid is on. ( Keep an eye on it.)
Remove the lid and gradually add the remaining corn (or other) meal, mixing in any lumps that may form. All the meal should mix into the porridge and it thickens as you add more corn meal. The water and meal are well-blended in good sadza which has a bit of shine and elasticity
Continue to add and stir until the sadza thickens to required consistency - some people prefer it thin, others prefer it thicker. When you do not know the people's taste, leave it a medium thickness. At this point the sadza requires strong stirring, especially if making large quantities
Reduce the heat to very low. Cover and leave for a few minutes to allow further cooking.
Stir the sadza once again before plating, with a wet curved wooden spoon. Sadza can be served with vegetables, meat, poultry, fish or soured milk.