Sadza

Sadza is the Shona language name for a cooked pulverized grain meal that is the staple food in Zimbabwe. Other names include isitshwala (Ndebele). This food is cooked widely in other countries of the region. It is known as sima in the Chichewa language of Malawi, and pap in South Africa.

Sadza in appearance is a thickened porridge. The most common form of sadza is made with white maize (Mealie-Meal). This maize meal is referred to as "hupfu" in Shona or "impuphu" in Ndebele. Despite the fact that maize is actually an imported food crop to Zimbabwe (circa 1890), it has become the chief source of carbohydrate and the most popular meal for indigenous people. Locals either purchase the meal in retail outlets or produce it in a grinding mill from their own maize.

Before the introduction of maize, sadza was made from millet flour instead.

Preparation is a more complicated process than it may first seem from the appearance of the food.

The sadza is usually served in a communal bowl or separate plates and is taken with the right hand, rolled into balls, and dipped into sauce, gravy, or stewed vegetables.

Notable foods eaten with sadza

*Nyama/red meat
*white meat/inhlanzi,inkukhu
*Bones
*Sugar Beans

*Choumolier
* [Kapenta]
*Derere
*Mopane worms/madora/amacimbi (edible moth caterpillar]

See also

* Cornmeal
* Fufu
* Mămăliga
* Nshima
* Polenta
* Ugali

External links

* [http://www.sadza.net/recipe.html Sadza recipe]

* [http://www.congocookbook.com/c0166.html Detailed Sadza recipe]

In Literature

* Nervous Conditions Tsitsi Dangarembga, 1988. Ayebia Clark Publishing 2004