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
Hi, thank you so much for posting this, I live in the UK but I crave the food of my childhood and sadza was an almost every day meal. Im going to try and cook it now I’ve managed to find a supplier.
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
I'm going to use your method next time. I just boil water and add maizemeal and then stir. It takes a while to get rid of the lumps. We cal it pap, it goes with everything and it's delicious
I feel like it's alot of work especially the Kenyan me who is used to boil water and add maize flour bit by bit till I reach a thick consistence. For us that will be too soft. I tried that sadza while in south Africa and it was nice but too loose. Here ugali should not be light enough to scoop.
My word this has not changed in 40 years lol, I never did like it unless it had tons of butter and salt or with a stew. For us white Rhodesian kids it was like clumpy wall paper paste or dry mash. You had to eat it fast or it would develop a skin. Great flashback, not for me my dear but my sister loved it, so did the rest of the family.
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.
Def give it a shot. and check out more recipes for the perfect sides to serve with the sadza. Thank you for watching. If you haven't already, I invite you to subscribe for more delicious recipes 😉
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.
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 👌🏾
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
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.
Hi Garth. Thanks for watching. The amounts vary depending on the maize/corn meal you have and its texture. With the one I use I would start with about 3/4-1cup of maize meal and 1ltr of boiling water.
@@ceacooks we don't make it too soft or too hard.Also we don't make a paste,after our water boils we add the flour little by little mixing it.I will try your method.
