In a large pot, mix 1 cup of cornmeal (hupfu) with 1 cup of cold water to form a thin, smooth paste.
Sadza (Stiff Cornmeal Porridge)
- Total Time - 40 minutes
- Preparation - 10 minutes
- Cooking / Simmering - 30 minutes
- Servings: 4
- Country: Zimbabwe
Sadza is prepared using a two-step process: first, a thin porridge (pap) is cooked, which is then gradually thickened to achieve the desired stiff consistency. The key to success is vigorous and constant stirring to prevent lumps and sticking to the bottom of the pot.
Ingredients
Ingredients for Sadza
- 2 cups White Cornmeal (fine grind, mealie-meal / hupfu)
- 1 cup Cold Water
- 3 cups Boiling Water
Instructions
Step 1: Preparing the Base Paste (Thin Porridge)
Step 2: Creating the Thin Porridge (Pap)
Place the pot with the paste over medium-high heat. While stirring constantly, slowly pour in 3 cups of boiling water. Continue stirring until the mixture comes to a boil and thickens into a thin porridge (known as pap).
Cover the pot, reduce the heat to low, and let the porridge simmer (cook) for about 10-15 minutes to cook the cornmeal and remove its raw taste.
Step 3: Thickening to Sadza
After the porridge has cooked, remove the lid and gradually begin adding the remaining 1 cup of cornmeal (hupfu) to the pot, a little at a time.
With each addition of flour, stir vigorously, pressing the porridge against the sides of the pot (known as kumona sadza) to prevent lumps. Vigorous stirring is key in this stage.
Continue adding and stirring until the Sadza achieves a very stiff, firm, dough-like consistency that holds its shape on the spoon.
Step 4: Finishing
Once the Sadza is thick enough, smooth the surface with a spoon, cover the pot, and let it simmer on very low heat for another 5 minutes to ensure the final addition of flour is fully cooked.
Scoop the hot Sadza into bowls to shape round portions, and serve with your choice of relish (e.g., beef stew or peanut butter greens).