Sadza

Sadza is a sumptuously delectable by-product of Zimbabwe's staple crop - maize. To begin, maize is pounded into a fine powder called cornmeal. Then, to create Sadza, you should heat water and combine it with a cornmeal paste, allowing the mix to simmer for a bit. Then, add more cornmeal flour to make it firmer.

The ultimate result will be a boiling hot mountain that pairs well with chicken or beef stew and any green vegetable. Also, Sadza may be coupled with mopane worms. When rinsed down with a cup of ice cold water, the effect is incredible. In some cases, Sadza may also be prepared using rapoko. The end product is a dark brown pap, or porridge, that can be shaped. It might be served with tripe, roasted pig, or any of Zimbabwe's renowned stews, such as chicken or beef.

Steps to make Sadza:

• Step 1. Using a ladle, combine the corn flour and room temperature water until the wheat and water are fully combined.
• Step 2. Bring the mixture to a boil over medium heat. Stir constantly until the Pap forms. Allow the Pap to simmer for a few more minutes.
• Step 3. Once the porridge is cooked, add more corn flour. Mix continually with a ladle until the porridge reaches the required consistency.