Sadza
Ingredients
Directions
Prepare the paste
In a separate bowl, mix the maize meal with the cold water.
Stir until you have a smooth, lump-free paste.
Cook the sadza
Bring the water to a boil in a large pot.
Gradually add the maize paste into the boiling water while stirring continuously.
Continue stirring the mixture vigorously with a wooden spoon or spatula.
Reduce the heat to low.
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.
Add more water or maize meal as needed to achieve your desired consistency.
Season with salt to taste.
Continue to cook for another 5–10 minutes, stirring occasionally.
Remove the sadza from the heat.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- White maize meal
- Forms the thick porridge body as its starch gelatinises when cooked in boiling water.
- Water
- Hydrates the maize starch so it can swell and set into a porridge.
The step that matters
Adding the maize paste to the boiling water. If the paste is poured in too fast or without constant stirring, lumps form because the outer starch gelatinises before the inside hydrates. Continuous stirring keeps the porridge smooth.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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