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Recipes

Millet Sadza

Staff Favorite African Heritage Diet Side Dish Dinner Gluten Free Vegan Vegetarian

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.

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Prep Time:

15 minutes

Total Time:

45 minutes

Yield:

4 servings

Serving Size:

1/4 of recipe

Nutrition Facts

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Nutrition Facts

  • 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
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Ingredients

2 cups millet flour

3/4 cup cold or room temperature water

4 cups hot water

Instructions

  1. 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.
  2. 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.
  3. Cover and simmer for an additional 5 minutes
  4. 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.

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

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