In Zimbabwe, stews are served along with a thickened porridge known as sadza. In fact, porridges like sadza, ugali, and fufu accompany stews enjoyed across continental Africa. They are made by combining a starchy flour (or in the case of fufu, a boiled yam) with water, heating, and adding more flour until it is a dough-like consistency. This sadza recipe uses millet flour, but can also be made with corn flour. Try it with the Dovi Collards for a delicious, filling meal. An Oldways recipe, created in partnership with The Peanut Institute.
2 cups of millet flour
3/4 cup of water, cold or room temperature
4 cups of water, hot
- In a separate pot, combine 1 cup of millet flour with cold/room temperature water until it forms a paste-like consistency. There should be no lumps. Place pot on medium-high heat, add 3 cups of the hot water, and stir until mixture comes to a boil. Cover, reduce heat to low, and simmer for 15-20 minutes.
- Uncover the pot and stir in remaining millet flour, a little bit at a time. If mixture appears crumbly and/or too dry, add a bit of the hot water, 1 tablespoon at a time.
- Cover and simmer for an additional 5 minutes.
- Remove pot from heat, form sadza into balls using either your hands or spoons, and serve.
If you cannot find millet flour in your local market, you can make your own by toasting millet, letting it cool, then blending it into a flour using a blender or food processor.
Estimated Nutritional Information