Cornmeal Porridge – Sadza

Zimbabwe

Boil in saucepan:

              3 c. water

Combine:

              1 c. white cornmeal

              1 c. cold water

Stir mixture into boiling water.  Stir constantly until porridge boils and thickens.  Cover, lower heat, and cook 5 – 10 minutes.

Add gradually while stirring:

              ½ c. dry cornmeal

Stir porridge constantly to keep it smooth.  Cover and simmer for an additional 5 -10 minutes.  Serve with Zimbabwean Peanut Butter Gravy.

This is the staple dish served in Zimbabwe and may be served twice a day.

Boitatelo Mguni, Zimbabwe

Recipe from Celebration of Hospitality, A Brethren in Christ World Cookbook, published by Evangel Publishing House, Nappanee, Indiana, 1997.  Reprinted with permission of the Board for World Missions.

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