Cookbook:Sadza (Zimbabwean Corn Porridge)

Sadza is also known as pap, nsima, or ugali in different regions. It's a simple and hearty maize porridge that's often served as a staple food. It’s a popular recipe in Zimbabwe

Ingredients

 * 4 cups water
 * 2 cups white maize meal (cornmeal or maize flour)
 * 1 cup cold water
 * Salt to taste

Equipment

 * Large cooking pot with a lid
 * Wooden spoon or spatula

Procedure

 * 1) Bring the water to a boil in a large pot.
 * 2) In a separate bowl, mix the maize meal with the cold water. Stir until you have a smooth, lump-free paste.
 * 3) Once the water in the pot is boiling, gradually add the maize paste into the boiling water while stirring continuously. This is crucial to prevent lumps from forming.
 * 4) Continue stirring the mixture vigorously with a wooden spoon or spatula. It will start to thicken.
 * 5) After a few minutes of stirring, reduce the heat to low.
 * 6) Cover the pot with a lid and let the sadza simmer on low heat for about 20–30 minutes. Stir occasionally to prevent it from sticking to the bottom of the pot.
 * 7) Add more water or maize meal as needed to achieve your desired consistency. Some prefer a thick, stiff sadza, while others like it softer.
 * 8) Season with salt to taste and continue to cook for another 5–10 minutes, stirring occasionally.
 * 9) Once the sadza has reached your preferred consistency and is cooked through, remove it from the heat. It should be smooth, stiff, and free from any raw taste of maize.