Sadza (Zimbabwean Corn Porridge)
Sadza is the maize porridge that anchors the Zimbabwean table, and it is known as pap, nsima or ugali elsewhere in southern and eastern Africa. It takes only white maize meal, water and salt, so the work is all in the technique. Mixing the meal into a cold paste before it meets boiling water keeps the lumps out, and a long, covered simmer cooks away any raw corn taste.
Instructions
Bring the 4 cups of water to a boil in a large pot.
While the water heats, stir the maize meal and the cold water together in a separate bowl until you have a smooth paste with no lumps.
When the water is boiling, add the paste a little at a time, stirring constantly so no lumps form. Keep stirring vigorously with a wooden spoon or spatula as the mixture begins to thicken.
After a few minutes of stirring, turn the heat down to low and cover the pot. Let it simmer for about 20 to 30 minutes, stirring now and then so the bottom does not stick.
Check the consistency and add a little more water to loosen it or more maize meal to firm it up. Some cooks like sadza thick and stiff, others prefer it softer.
Season with salt to taste and cook for another 5 to 10 minutes, stirring occasionally.
Take the pot off the heat once the sadza is smooth, stiff and cooked through, with no raw maize taste left.
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