Sadza ne Nayma

Sadza ne Nyama ("Sadza [and Meat Stew]") or simply Sadza 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 or vegetable relish on the other. Sadza is a generic term used to describe thickened porridge made out of any number of pulverized grains. The most common form of sadza is made with white maize (corn) mealie meal.


Despite the fact that maize is actually an imported food crop to Zimbabwe (circa 1890), it has become the chief source of starch and carbohydrate and the most popular meal for indigenous peoples of Zimbabwe. Sadza is to Zimbabweans what rice is to the Chinese or pasta to the Italians.


Nyama is the Shona word for meat. Which kind of meat is qualified by naming the animal or beast from with it comes. For example beef is nyama ye mombe where mombe is the Shona word for cattle. Similarly chicken is nyama ye huku where huku is the Shona word for chicken. Nyama ye mbudzi is goat meat.

Sadza



Ingredients:
Mealie Meal
Water
Salt


Method:
In a large pot, bring water to the boil. (The amount of water depends on the amount of Sadza you want to make)
Add the salt
Remove about a quarter of mealie meal and put it into a bowl.
Mix the mealie meal that you set aside with some water to form a paste. (You will need both a strong arm and a strong wooden spoon!)
Slowly add the paste to the pot of boiling water, stirring constantly.
Bring to the boil again stirring constantly while the mixture thickens. (Be careful not to let it get lumpy)
The mixture should be very thick and smooth and at this point the sadza should begin to pull away from the sides of the pot.


Nyama

Ingredients:
1 onion
3 tablespoons oil
2 packs of stewing beef, cut into cubes
1 can chopped tomatoes
1 teaspoon sugar
2 teaspoons garlic, crushed
2 teaspoons of mixed herbs
2 tablespoons gravy powder.
Rape or cabbage.
Water
Salt and pepper to taste

Method:
In a large pot gently fry the onion until golden brown.
Add the garlic and mixed herbs to the onion and fry for about 1 min.
Add the beef to the onions, stirring well.
Cook until the beef turns slightly brown.
Add the can of tomatoes
Add the water (about ½ a pint)
Allow to cook on full heat for about 5 mins, stirring constantly.
Reduce heat and allow to cook slowly for about 20 mins.
Add the teaspoon of sugar.
Add salt and pepper to taste.
Add the rape or cabbage and allow to cook for about 7 mins or until the rape/cabbage is tender.
Mix the gravy powder according to the instructions and add to the stew.
Serve Sadza and Nyama together.


Please note:
Zimbabwean’s tend to eat sadza and nyama with their hands.
The rape / cabbage can be cooked seperately and added as a side dish.