How to make it
6 steps. Take it one step at a time.
Mix 1 cup of the white cornmeal
In a small bowl, mix 1 cup (150g) of the white cornmeal with 500ml (2 cups) of cold water to create a smooth, thick paste.
Bring the remaining 1 liter of water
Bring the remaining 1 liter (1 qt) of water to a boil in a large, heavy-bottomed pot.
Slowly pour the cornmeal paste
Slowly pour the cornmeal paste into the boiling water while stirring constantly with a wooden spoon to prevent lumps from forming.
Keep stirring until the mixture thickens
Keep stirring until the mixture thickens into a bubbling porridge. Reduce heat to low, cover the pot, and let it simmer for about 10-15 minutes.
15 minRemove the lid
Remove the lid. Gradually add the remaining cornmeal while vigorously stirring and pounding the mixture against the sides of the pot (kutsindira). Continue adding cornmeal until the sadza reaches a thick, dough-like consistency that pulls away from the sides.
5 minCover and let it steam
Cover and let it steam on very low heat for another 2 minutes before serving.
2 min
A little kitchen wisdom
The key to perfect sadza is the 'kutsindira' process—the vigorous stirring and pounding of the paste against the side of the pot to ensure a smooth, lump-free consistency. Always use white cornmeal (mealie meal) for the most authentic flavor.
