Millet Sadza

In a separate pot, combine 1 cup of millet ﬂour with cold/room temperature water until it forms a paste-like consistency. There should be no lumps. Place pot on medium-high heat, add 3 cups of the hot water, and stir until mixture comes to a boil. Cover, reduce heat to low, and simmer for 15-20 minutes.
Uncover the pot and stir in remaining millet ﬂour, a little bit at a time. If mixture appears crumbly and/or too dry, add a bit of the hot water, 1 tablespoon at a time.
Cover and simmer for an additional 5 minutes
Remove pot from heat, form sadza into balls using either your hands or spoons, and serve.

Note: If you cannot ﬁnd millet ﬂour in your local market, you can make your own by toasting millet, letting it cool, then blending it into a ﬂour using a blender or food processor.

Banner Image:

IMG_9098.JPG

Grain:

Millet [1]

Ingredients:

2 cups millet ﬂour

¾ cup cold or room temperature water

4 cups hot water

Active time:

15 minutes

Yield:

4 servings

Nutrition:

Nutrition per serving: Calories: 230, Total Fat: 2.5g, Saturated Fat: 0g, Sodium: 10mg, Carbohydrate: 45g, Fiber: 2g, Total Sugar: 1g (Added Sugar: 0g), Protein: 6g

Author:

An Oldways recipe and photo, created in partnership with The Peanut Institute [2].

Diet:

African Heritage Diet

Recipe tags:

Staff Favorites

Course:

Side dishes

Meal:

Dinner

Dietary choice:

Vegetarian Vegan Gluten-free

Rating:

Description:

In Zimbabwe, stews are served along with a thickened porridge known as sadza. In fact, porridges like sadza, ugali, and fufu accompany stews enjoyed across continental Africa. They are made by combining a starchy ﬂour (or in the case of fufu, a boiled yam) with water, heating, and adding more ﬂour until it is a dough-like consistency. This sadza recipe uses millet ﬂour, but can also be made with corn ﬂour. Try it with the Dovi Collards for a delicious, ﬁlling meal.

Serving Size:

1/4 of recipe