a Zimbabwean staple food
This Zimbabwean sadza recipe makes the perfect, no lump and soft ugali one can imagine. It is an easy step by step recipe that will remind you of the wonderful place we call Africa. This Isitshwala recipe is one of the meals that unite Africans as it is enjoyed all over Africa where it is known as nshima in Zambia, nsima in Malawi and ugali in Most East African countries. It is in fact the staple food of Zimbabwe, which just shows you how often we have sadza in our diet.
The image above shows how sadza is commonly enjoyed with Mazoe and beef ne muriwo (beef and kale or greens).
Add maize meal to your pot and along with small amounts of water and stir until it forms a paste and when all the maize is covered in water.
Boil water and preheat your stove to medium high.
Once the water has boiled add it to your maize mixture and stir well until everything is combined.
Place your pot on the preheated stove top and stir continuously stie until the water starts to boil.
Once the maize mixture starts boiling, cover your pot for 15 minutes and allow it to cook.
As seen in the image provided when it comes to mixing sadza, start by adding more maize meal then gather the green side with a wooden spoon then gather the orange and lastly the red, continue to go in this flow until you get a rhythm and when the sadza starts to gather and mix well.
Serve your ugali by scooping it with a rounded spoon that has been dipped in water( this prevents it from sticking onto your spoon) and place it onto the plate you would like to serve it in .
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