Ingredients with Measurements:
- 2 cups of white cornmeal
- 4 cups of water
- 1 teaspoon of salt
- 2 tablespoons of butter
- 4 eggs
- 1 cup of shredded cheddar cheese
Special equipment needed:
- Large pot
- Wooden spoon
- Mixing bowl
- Whisk
- Cheese grater
Step-by-step instructions:
1. In a large pot, bring 4 cups of water to a boil.
2. Add 1 teaspoon of salt to the boiling water.
3. Gradually add 2 cups of white cornmeal to the boiling water, stirring constantly with a wooden spoon.
4. Reduce the heat to low and continue stirring the mixture until it thickens and forms a smooth, stiff dough.
5. Remove the pot from the heat and add 2 tablespoons of butter to the dough, stirring until the butter is fully incorporated.
6. In a mixing bowl, whisk 4 eggs until they are fully beaten.
7. Add the beaten eggs to the dough and stir until the eggs are fully incorporated.
8. Add 1 cup of shredded cheddar cheese to the dough and stir until the cheese is fully melted and incorporated.
9. Transfer the egg and cheese sadza to a serving dish and let it cool for a few minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Boiling water
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 18g
- Carbohydrates: 45g
- Protein: 15g
Substitutions for ingredients:
- White cornmeal can be substituted with yellow cornmeal or polenta.
- Cheddar cheese can be substituted with any other type of cheese.
Variations:
- Add chopped vegetables such as onions, bell peppers, or tomatoes to the dough for added flavor and nutrition.
- Add cooked ground beef or chicken to the dough for added protein.
Tips and tricks:
- Stir the dough constantly while adding the cornmeal to prevent lumps from forming.
- Use a non-stick pot to prevent the sadza from sticking to the bottom of the pot.
- Serve the egg and cheese sadza with a side of vegetables or salad for a complete meal.
Storage instructions:
- Store any leftover egg and cheese sadza in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the egg and cheese sadza in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the egg and cheese sadza in a large serving dish and garnish with chopped herbs such as parsley or cilantro.
Garnishes:
- Chopped herbs such as parsley or cilantro.
Pairings:
- Serve the egg and cheese sadza with a side of vegetables or salad for a complete meal.
Suggested side dishes:
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the sadza is too thick, add a small amount of water and stir until the desired consistency is reached.
- If the sadza is too thin, add a small amount of cornmeal and stir until the desired consistency is reached.
Food safety advice:
- Make sure to cook the sadza thoroughly to prevent any foodborne illnesses.
Food history:
- Sadza is a traditional dish in Zimbabwe and other African countries.
Flavor profiles:
- The egg and cheese sadza has a savory and cheesy flavor.
Serving suggestions:
- Serve the egg and cheese sadza as a main dish for breakfast, lunch, or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Zimbabwean
Taste: Savory, Rich, Creamy, Comforting