If you love good, old fashioned sadza this is the perfect recipe. This recipe will show you how to make sadza that comes out perfect every time. Simple and delicious!
Cuisine African, East African, South African
Cook Time 30minutes
4cups wateror a little more if needed
Make the Pap by mixing the water with a cup of cornmeal and salt. Place on medium heat and continue to stir until the light Pap is formed. Then leave the Pap to come to cook—about 10 to 15 minutes.
Reduce the heat to low and start adding the remaining cornmeal a little at a time, continually stirring until you reach your desired consistency.
Cover and leave to cook on a low heat for 10 to 15 minutes. Stir a couple of turns again.
Cook further if too soft (it gets thicker the longer it cooks) or add a bit of water if too thick and stir a couple of times till the water is absorbed and the sadza is uniformly combined.
Remove from heat and serve with your choice of relish!
I like to start my cornmeal to water ratio as 1:2. You can add more cornflour as needed or more water as needed. The recipe can also be doubled 2:4 or tripled 3:6 and so on.
While making the Sadza, it’s important to stirring vigorously in order to prevent lumps. This requires a bit of elbow grease, especially when making it for a larger crowd because the Sadza becomes thicker as you go.
Try not to add the cornmeal while the Pap is on a rolling boil to prevent it from splashing on you. You don’t want to burn yourself.
Some cornmeal cooks raw, and some come pre-cooked. Be sure to check. If using pre-cooked cornmeal, your ugali will be ready in about 15 minutes, and if you use the raw cornmeal, your ugali will take about 30 to 40 minutes a little more or less depending on the quantity you are making.