Thus what better way to start the year with a taste of Africa profile. The first dish of the 2013 comes from Zimbabwe and is the staple diet for most of Zimbabwe's indigenous peoples.
It is a two part recipe with sadza on one and the accompanying stew. Sadza or sadza re chibage is an African version of porridge produced from cornmeal, mielie or maize meal and water. Sadza ne Nyama Ye Huku refers simpy to Zimbabwean porridge with chicken or another meat stew.
Sadza is prepared and served in a communal bowl from which each diner can serve themselves. It can also be served in separate individual bowls from where diners pinch up small amounts, roll them into balls and then dip them into meat sauces, gravies, soya chunks, pumpkin leaves, sugar beans, spring beans or vegetable stews for consumption.
The full recipe and method of prepartion is as follows;
Sadza
Ingredients:2 cups cornmeal (preferably white)
1 cup cold water
3 cups boiling water
In a saucepan, mix 1 cup of cold water with 1 cup of cornmeal to make a thick paste.
Add boiling water and mix until blended.
Cover and cook on low heat for 15 minutes.
Stir in remaining cornmeal. The consistency should be that of very thick mashed potatoes.
Nyama (meat stew)
Ingredients:Olive oil
1.5 ounces ginger root, finely chopped
1 onion, chopped
1 lb. boneless chicken breast, cut into small cubes
1tbsp. chile powder
1 tbsp. parsley flakes
1 tsp. cayenne pepper
1 tsp. black pepper
2 tsp. salt1.5 lb. ripe tomatoes, diced
Chives or scallion
Heat olive oil and a large saucepan. Add ginger and cook for 1-2 minutes.
Add onion and continue to cook until onions are slightly translucent (about 3-4 minutes).
Push onions and ginger to the edges of the pan, making a hole in the center. Add cubes of chicken, and brown.
Sprinkle with the chile powder, cayenne pepper, black pepper and salt.
Stir everything in the pan together and cook for a few more minutes.
Stir in tomato and bring to a boil.
Reduce to a simmer and cook for 20 minutes. During this time, mash the tomatoes against the side of the pan to produce a sauce.
Top with fresh chives or scallion. Serve over sadza.
This recipe typically serves 3-4 people. Until next time!
Ben
@Kwesitheauthor I @creativafr