Sadza is the Shona language name for a cooked corn meal that is the staple food in Zimbabwe and other parts of southern and eastern Africa. Other names include isitshwala (Ndebele). This food is cooked widely in other countries of the region. It is known as sima in the Chichewa language of Malawi, and pap in South Africa. In Kenya, it is called ugali.
Sadza in appearance is a thickened porridge. The most common form of sadza is made with white 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 (circa 1890), it has become the chief source of carbohydrate and the most popular meal for indigenous people. Locals either purchase the meal in retail outlets or produce it in a grinding mill from their own maize.
Zimbabweans prefer white maize meal. During times of famine or hardship they resort 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 millet flour instead.
Preparation is a more complicated process than it may first seem from the appearance of the food.[verification needed] The sadza is usually served in a communal bowl or separate plates and is taken with the right hand, rolled into balls, and dipped into meat, sauce, gravy, or stewed vegetables.
Notable foods eaten with sadza
See also
External links
In Literature
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