Due to its enormous popularity, Sadza is regarded as Zimbabwe’s national dish. Like the West African Banku, the East African Ugali, the Zambian Ntsima and the South African Mealie-meal, Sadza is a stiff, steamed dumpling made from white maize flour or rapoko (red willet flour) and served with stews or roasted meat, fish or vegetables and sauce.


2.5 l (3 pt) water

1 kg (2 lb) mealie-meal (white maize flour) or rapoko (red millet flour) or ordinary millet flour


Bring 1.5 l (2 pt) of the water to the boil in a heavy-based saucepan with a long handle for easy handling. Mix half the mealie-meal with the remaining cold water to form a smooth paste. Add this paste to the boiling water, stirring vigorously to avoid lumps, until it boils again. Cover and continue to boil for 5 minutes.

Gradually add the remaining mealie-meal, one-quarter at a time, stirring thoroughly and firmly until the whole mixture thickens. You need a firm wrist - as the mixture thickens, the porridge gets firmer and more difficult to stir. Reduce the heat, cover the pan and cook for another 3 minutes.

Wet a small bowl with cold water and use the wet bowl to form the mixture into individual portions. Alternatively, you can serve the Sadza as one large family meal. Serve hot with vegetables and stew or roast meat or fish with the gravy of your choice.


Serves 4.


country : Zimbabwe

course : side dish


source : A Taste of Africa  : With over 100 traditional African recipes adapted for the modern cook / Dorinda Hafner