Sadza

Sadza in Shona (isitshwala in isiNdebele, or pap, vuswa or bogobe in South Africa, or nsima in Chichewa language, or Ugali in East Africa) or phaletšhe in Botswana, is a cooked cornmeal that is the staple food in Zimbabwe and other parts of Southern Africa.

Contents

• How to make zimbabwean sadza and serve it
• Maryann s zimbabwean stew with sadza
• Notable foods eaten with sadza
• References

Sadza is made with finely ground dry maize/corn maize (Mealie-Meal). This maize meal is referred to as hupfu in Shona or impuphu in Ndebele. Despite the fact that maize is actually an imported food crop to Zimbabwe (c. 1890), it has become the chief source of carbohydrate and the most popular meal for indigenous people. Locals either purchase the mealie meal in retail outlets or produce it in a grinding mill from their own maize.

Zimbabweans prefer white maize meal. However, during times of famine or hardship, they resorted to eating yellow maize meal, which is sometimes called "Kenya", because it was once imported from that nation. Before the introduction of maize, sadza was made from zviyo finger millet flour.

Traditionally, sadza was eaten from a communal bowl, but now it is typically served on individual plates. It is generally eaten with the right hand without the aid of cutlery; often rolled into a ball before being dipped into a variety of condiments such as sauce/gravy, sour milk, or stewed vegetables.