I see it doesn't stick to the fingers when it's touched. While it was cooking I thought it looked too soft and mushy. The way we cook our version here in Kenya many people do not do the "porridge" part at the beginning. They simply place the water pot on the fire then add the flour once it starts to boil. This method though leads to the Sadza or Ugali for us, actually forming lumps quickly. We should adopt what I've seen here.
Never saw or heard of this while growing up. This is definitely something copied from how Nigerians mix different meats and not really an authentic Zim cuisine.
It's Ugali for us here in Kenya. There's no life in this country without it. 😅😅😅. Do you use maize or cassavas flour with your's? Here we do maize and sometimes millet flour.
As a Zimbabwean l feel so embarrassed and ashamed that l dont know how to make it at my big age 23💔 this is my time to learn before 2024 yo wish me luck please
Be careful when doing so, when it is in the porridge like state or consistency if it lands on your hands or arms it feels like I imagine molten lava to feel. I used to get burnt quite regularly as a child when I was still learning, during the kukwata(bubbling) stage.
You wouldn’t add any salt or spice to it, it’s sort of a base of the meal e.g rice. You would either have it with soups, leafy greens and meat or with natural yogurt with a bit of sugar for taste but it’s always 10/10 👌🏾
I love the way you explained each step. I’m Zimbabwean and cook my sadza exactly like you did . It was fun seeing you put words to what is almost auto pilot
Sadza is just a softer versión of ugali, unfortunately I see it takes a whole work out to cook it, 😄😄 as an east african wouldn't be comfortable eating my ugali this soft i like it more hard. Anyway ugali would take only 10 or 15 minutes to make at most
