Zimbabwe Maize Recipes

If you love good, old fashioned sadza or Ugali this is the perfect recipe. This recipe will show you how to make sadza that comes out perfect every time. Simple and delicious!

If you are new to this to this food, you may be wondering what it is all about. I’ll try to help as much as I can.

It is a very ”thick porridge” made from finely ground white cornmeal popularly known as mealie meal. It is similar to polenta but thicker in texture, and it is usually served as an accompaniment to meat and vegetable soups and stews.

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If you have been reading along, you will discover that I have been usingSadzaandUgaliinterchangeably. This is because they are practically the same. It is often calledSadza in Zimbabwe, pap in South Africa, Ugali in Tanzania, inUganda, it’s calledPosho. It is also popularly known asNshima and mielie pap.

When it comes to preparation, the people of South Africa like theirs a bit on the softer side while most people in East Africa like it is a little thicker.

I like mine in between (not too soft and not too thick), and that’s the recipe I have provided below. However, you can choose the texture of your ugali. Use lesser cornflour for soft ugali and use more cornflour for a more solid consistency.

Ugali (corn Fufu)

Sadza is very easy to prepare; however, it might be a little tricky if this is new to you. If it is not well prepared, there are chances that it turns out with tiny lumps of cornflour in the dish.

This happens to many first-timers, but one important thing to do to prevent the lumps is to makethe Papbefore making the ugali.

Sadza is not eaten alone because by itself it has little to no taste. It is often served with a type of relish like sukuma wiki (collard green/kale relish) or tomato relish.

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Some like to add milk to make it tastier, especially for special occasions. I’ve also seen one person who added butter to hers. While butter is not traditional, it will definitely add a bit more flavor to your Ugali. When one or a combination of these are added, the Sadza is almost as good enough to eat on its own.

Ugali is often eaten with hands. Take off a little bit just mold it into a ball in the palm of your hand. Use your thumb to make a small hole and use the morsel to scoop up the stew or soup served along with the Sadza.

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!

Sadza Ne Nyama Ye Huku ” Zimbabwean Porridge With Chicken Stew

Calories: 305 kcal | Carbohydrates: 58 g | Protein: 8 g | Fat: 5 g | Saturated Fat: 1 g | Sodium: 306 mg | Potassium: 256 mg | Fiber: 7 g | Sugar: 1 g | Calcium: 12 mg | Iron: 2 mg

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I have a question, ....all I have is corn flour that I use to make mexican tortillas; it is 100% corn. While it is finely ground it is not quite so fine as white flour but certainly more finely ground than american corn meal. It must have been dried to be able to grind it into flour; does that constitute as cooked (trying to understand the cooked and uncooked corn flour possibilities of te cooking time for sadza)? We are having some friends from Zim over in a couple weeks and would like to surprise them.

Zimbabwean Food (+ Recipes)

Hi Eva, apologies for the late response, I seemed to have missed your comment. Despite the delay, I'd still like to answer your question in case it comes in handy for future references.

The corn flour you use for Mexican tortillas should work fine for making Sadza, it's generally a similar enough consistency for the dish.

The drying process for corn doesn't actually cook it, it just removes the moisture content which allows it to be ground into flour.

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In terms of cooking times, it should have just about the same cooking time. Keep a good eye on it, and stir continuously to get that perfect, smooth consistency. Once again sorry for the delayed response.One of my favourite memories growing up is going kumusha(rural home) on a chicken bus. On a chicken bus you can take whatever you want on it including live chickens. There is nothing classy about it. The buses would stop at every shop and the drivers and conductors would have sadza for free. I think they had a deal with the shops that they would stop get a free meal and the passengers would buy from the shops. If we were lucky we would get some greasy chips on a khaki paper!

At these stops you also have vendors selling everything from hair accessories, razor blades, yarn, snacks and street food. The street food would range from cooked peanuts, bambara nuts, boiled corn  and grilled corn. All cooked in suspect water but smelled absolutely delicious. The absolute worst is boiled eggs. I love boiled eggs but they do not always smell right. Now imagine all these smells together with some live animals,

.  When you get off the chicken bus you will have some aroma on you. It was a lot of fun and would do it again if I get the chance!

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The only stree food I will buy when I am in Zimbabwe is chibage chakagochwa(grilled corn/maize). They make it for you while you wait. 

There are only two ingredients corn and salt. The best time to visit my grandparents was in April because we would get grilled corn just before dinner. The adults would do it for us because the same fire that was used for making dinner would be the same that would be used to grill the corn. The corn will be slightly charred and best eaten while still warm. The corn we eat in Zimbabwe is firmer compared to what is eaten here. When my sister visited us she would not eat it.

Print Chibage chakagochwa(grilled corn on the cob) Ingredients Corn on the cob Salt Instructions Fire up your grill to medium high heat. Place your corn and cook about 3-4 minutes and keep turning it until done. Season with salt and enjoy.

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I am a mom, wife and writer of this blog where I share recipes from Zimbabwe and share craft ideas, patterns and tutorials. I like to make stuff and love to learn new skills. All my patterns and e-books are downloadable from this website.