Classic Zimbabwe sadza recipe

Written by Beth

Sadza is the staple food of Zimbabwe. It’s a starchy side dish made from maize (corn) meal, also called mealie meal.

I looked high and low on the internet for a sadza recipe – with accurate measurements – for me to make in my kitchen in the UK, but I couldn’t find what I needed. Fortunately, the amazing Zimbabwean people on TikTok gave me so much constructive criticism on my Fast sadza that I was able to learn more about the traditional, slower way of making sadza.

Thanks to the info on the ZimboKitchen website and the thousands of people on TikTok, I’ve recorded the steps here for anyone who, like me, is new to cooking sadza and wants to give it a try.

I’ve learned that the art of making sadza is hugely important, steeped in traditional and family customs. I can hardly do it justice in this basic recipe. Hopefully in the future there will be more Zimbabwean food workshops for those who want to learn about the vital part that meals play in traditional Zimbabwean society. Like Italians and their cuisine, each person in Zimbabwe has passionate and firm opinions about how the dish should be made, served and eaten.

This video shows a fun side to cooking the sadza, but feel free to skip below to read the full recipe.

 

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Sadza is usually served with a stew, relish or sauce, but this recipe is just for the sadza.

Classic Zimbabwe sadza recipe

This is for anyone who, like me, is new to cooking sadza and wants to give it a try.

• This recipe provides enough sadza to generously serve 2 people a large portion. Simply double (x2) the recipe for 4-5 people. Triple it (x3) for 6-7 people, etc.
• When I talk of cups in the recipe, it is a 250ml cup measurement (or 8.5oz if you’re in the US).

What you need

• Measuring cup of 250ml / 8.5oz
• 1 and 3/4 cups maize meal (See Notes below on where to buy)
• 1/2 cup cold water
• 2 cups boiling water
• A cooking pot or deep saucepan with a handle and lid
• A wooden spoon (or mugoti – traditional wooden sadza stirrer)

Method

• Put 1 cup of maize meal (hupfu) into your pot. Add 1/2 cup cold water and mix to make a paste.
• Turn the hob to a low head. Add 2 cups of boiling water and mix it all together.
• Put the lid on and let it simmer for 5-10 minutes.
• Remove the lid, increase the heat if necessary so that it starts to boil (kukwata). Bubbles should start forming. Continue to mix with caution, as the bubbles will thicken and, as someone said, start to look like a volcano (kushinyira)!
• Get 3/4 cup of maize meal and carefully sprinkle some of it into the pot, whilst stirring. Repeat the process of sprinkling a little into the pot and mixing it. It will really thicken up here.
• Time to really get mixing (kumona) – pound the sadza to the sides of the pot repeatedly. There’s an art to this, but I can’t say that I’ve mastered it!
• When it’s stretchy with no lumps, cover it and cook on low heat for another 5 minutes.
• Mix it again and serve.
• You could put it in a serving dish on its own, or use a small bowl to make a dome of sadza on each person’s plate (as shown in the picture).
• Sadza is traditionally eaten with one hand, made into a ball and used as a receptacle to dip into the sauce and accompaniments. But I won’t judge how you eat it!

Notes on where to buy, etc

• Maize Meal: You can often find maize meal at online African shopping websites, or by checking out international gorcery shops. I used the Iwisa brand from South Africa. The smallest quantity you can buy is usually 1kg, but it is very inexpensive so doesn’t matter if you don’t use it all at once. You can also buy it on Amazon UK here¹.
• In Zimbabwe, the Pearlenta maize meal is the most popular.

#sadza #zimbabwe #food #recipe #africa #worldfood

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