African Sadza Dumpling Recipes
AFRICAN SADZA DUMPLING
African Nzema / Sadza / Banku / Ugali / Pap / Mealie-meal. Due to its enormous popularity, Sadza is regarded as Zimbabwe's national dish. Like the West African Banku, the East African Ugali, the Zambian Ntsima and the South African Mealie-meal, Sadza is a stiff, steamed dumpling made from white maize flour or rapoko (red millet flour) and served with stews or roasted meat, fish or vegetables and sauce. This makes a mountain! I use 1/5th of this for 3 people.
Provided by Chipili
Categories African
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Bring 1.5 L (2 1/4 pt) of the water to the boil in a heavy-based saucepan with a long handle for easy handling.
- Mix half the mealie-meal with the remaining cold water to form a smooth paste.
- Add this paste to the boiling water, stirring vigorously to avoid lumps, until it boils again. Cover and continue to boil for 5 minutes.
- Gradually add the remaining mealie-meal, one-quarter at a time, stirring thoroughly and firmly until the whole mixture thickens. You need a firm wrist - as the mixture thickens, the porridge gets firmer and more difficult to stir.
- Reduce the heat, cover the pan and cook for another 3 minutes.
- Wet a small bowl with cold water and use the wet bowl to form the mixture into individual portions. Alternatively, you can serve the Sadza as one large family meal.
- Serve hot with vegetables and stew or roast meat or fish with the gravy of your choice.
Nutrition Facts : Calories 1052.4, Fat 5, SaturatedFat 0.5, Sodium 38.7, Carbohydrate 226, Fiber 11.1, Sugar 4.6, Protein 20.2
UGALI
I've learned a lot researching for the ZWT '05: Eastern Africa's Ugali (similar to Southern Africa's Mealie-meal, Nshima, and Sadza) is usually made from maize (corn) which was brought from the Americas to Africa by Europeans. Previously it was made from millet. These starchy Fufu-like "foundations" are the Eastern African versions of Western African staples like Fufu (which is generally made from yams, plantains, or cassava tubers) and Banku, Kenkey, or Tô. -- They are all starchy accompaniments for the African soup or stew or sauce, or other dishes with sauce or gravy. They are generally made by boiling and vigorously stirring a starchy ingredient into a thick, smooth mush. Many Africans feel they haven't had a meal unless they have eaten Fufu or Ugali with a sauce or stew.
Provided by Elmotoo
Categories Grains
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Heat water to boiling in a saucepan. Slowly pour the corn flour into boiling water. Avoid forming lumps.
- Stir continuously and mash any lumps that do form. Add more corn flour until it is thicker than mashed potatoes.
- Cook for three or four minutes, continue to stir. (Continuing to stir as the ugali thickens is the secret to success, i.e., lump-free ugali.)
- Top with a pat of butter or margarine, if desired.
- Cover and keep warm.
- Serve immediately with any meat or vegetable stew, or any dish with a sauce or gravy.
Nutrition Facts : Calories 294.4, Fat 2.9, SaturatedFat 0.4, Sodium 34.8, Carbohydrate 62.5, Fiber 5.9, Sugar 0.5, Protein 6.6
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