Sadza neNyama
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The Tale of Sadza neNyama
Sadza, Zimbabwe's maize porridge, became the country's everyday staple after Portuguese traders introduced maize from the Americas centuries ago, gradually displacing older grains like sorghum and millet. Paired with meat (nyama), it forms Zimbabwe's most common national meal.
Ingredients
Scale:· 4 servings
- 2 cups white maize meal
- 4 cups water
- 500g beef, cubed
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 tbsp vegetable oil, salt to taste
Instructions
- 1Bring 3 cups of water to a boil with a pinch of salt.
- 2Mix the remaining water with a portion of the maize meal to form a paste, then stir into the boiling water and cook for a few minutes until slightly thickened.
- 3Gradually add the remaining maize meal, stirring vigorously and continuously until the sadza becomes very thick, smooth and stiff, about 15-20 minutes.
- 4Shape into a mound and keep warm.
- 5For the meat, heat oil in a pot and brown the beef with the onion until well caramelized.
- 6Add the tomatoes and enough water to cover, then simmer until the beef is tender, about 25-30 minutes.
- 7Season with salt to taste and serve the sadza alongside the beef stew.
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