Ingredients with Measurements:
- 2 cups of white cornmeal
- 4 cups of water
- 1 teaspoon of salt
- 1 tablespoon of olive oil
- 1 onion, chopped
- 2 cups of sliced mushrooms
- 2 cloves of garlic, minced
- 1 teaspoon of paprika
- 1/2 teaspoon of black pepper
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Large pot
- Wooden spoon
- Skillet
Step-by-step instructions:
1. In a large pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt and slowly pour in 2 cups of white cornmeal, stirring constantly with a wooden spoon.
2. Reduce heat to low and continue stirring until the mixture thickens and pulls away from the sides of the pot, about 10-15 minutes.
3. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 chopped onion and cook until translucent, about 5 minutes.
4. Add 2 cups of sliced mushrooms and cook until they release their liquid and start to brown, about 10 minutes.
5. Add 2 minced cloves of garlic, 1 teaspoon of paprika, and 1/2 teaspoon of black pepper to the skillet. Cook for an additional 2 minutes.
6. Add the mushroom and onion mixture to the pot of sadza and stir to combine.
7. Serve hot, garnished with 1/4 cup of chopped fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 5g
- Carbohydrates: 45g
- Protein: 7g
- Fiber: 5g
Substitutions for ingredients:
- White cornmeal can be substituted with yellow cornmeal or polenta.
- Olive oil can be substituted with vegetable oil or butter.
- Mushrooms can be substituted with any other type of mushroom or vegetable.
Variations:
- Add cooked chicken or beef for a meatier version.
- Add chili flakes for a spicier version.
- Add canned tomatoes for a saucier version.
Tips and tricks:
- Stir constantly while cooking the sadza to prevent lumps from forming.
- Use a non-stick skillet to prevent the mushroom and onion mixture from sticking.
Storage instructions:
- Store leftover sadza in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover sadza in the microwave or on the stovetop with a splash of water to prevent it from drying out.
Presentation ideas:
- Serve the sadza in a bowl with a dollop of sour cream or yogurt on top.
Garnishes:
- Chopped fresh parsley or cilantro.
Pairings:
- Serve with grilled meat or fish.
Suggested side dishes:
- Steamed vegetables or a side salad.
Troubleshooting advice:
- If the sadza is too thick, add more water and continue stirring until it reaches the desired consistency.
Food safety advice:
- Make sure to cook the sadza thoroughly to prevent any foodborne illnesses.
Food history:
- Sadza is a traditional Zimbabwean dish made from cornmeal.
Flavor profiles:
- Earthy, savory, and slightly spicy.
Serving suggestions:
- Serve hot as a main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Zimbabwean
Taste: Savory, Earthy, Umami, Nutty, Comforting