As Zimbabwe's stable food, sadza is dried and powered corn, first cooked into porridge then further cooked (into a thick texture) into what is called "sadza". It is the main starch in our meals, much like rice, or spaghetti would be. It can be made with white, or yellow corn powder. In other African countries this is called fufu, ugali, pap, etc.

Ingredients

•4 cups water

•2½ cups white cornmeal (regular cornmeal may be used)

Procedure

1.Bring 3 cups of the water to a boil in a large pot.

2.Combine 1½ cups of the cornmeal with the remaining 1 cup water.

3.Reduce heat to medium to low and add the cornmeal mixture to the boiling water, stirring constantly with a wooden spoon. Cook for about 5 minutes.

4.Slowly adding the remaining 1 cup of cornmeal. When the mixture is very thick and starts to pull away from the sides of the pan, transfer to a serving bowl or plate.

5.Use a wooden spoon to shape the mixture into a round shape.

6.You may use wet hands to help shape the sadza .