Sadza/Ugali Recipe
"Sadza" is a Zimbabwean thick porridge made out of fine cornmeal famously called mealie meal. Sadza is the Zimbabwean name for Ugali in Tanzania. Serve this with your favourite stew, soup or sauce.
Ingredients
- 2 cups of white cornmeal
- 4 cups of water
- 1 Tbsp of soft unsalted butter
- 1/2 tsp of salt
Instructions
- Add the water into a pot and bring to a boil.
- Reduce the heat slightly, add in the salt.
- Start to incorporate the cornmeal into the boiled water gradually while mixing vigorously to prevent lumps from forming. This can be done using a wooden spatula/spoon or whisk.
- When the consistency is to your liking, add in the unsalted butter and cover on medium heat for 10-15 mins so the pap cooks.
- Start to turn the Sadza with your wooden spatula/spoon on the medium heat for another 5 mins till smooth.
- Use the hollow part of the spoon to mould into a ball-like shape.
- Serve with your choice of relish.
Video
Notes
- Some other methods of making this start with mixing a portion of the cornmeal, salt, and water and bringing that to a boil before going in with the rest of the cornmeal. This is just another method of making it as the results are the same.
- Ensure to reduce the heat when the water has boiled to prevent large bubbles of cornmeal from splashing or burning you.
- The measurements above produce a consistency that was great for me, but if you prefer something softer or thicker, kindly adjust the cornmeal or water quantities. Also bear in mind that the Sadza hardens when cooling, so starting semi-soft might not be a bad idea.