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4 Serves
64 Mins
Bring a large pot of water to a boil.
Gradually whisk in the white maize meal to create a smooth, thin porridge, ensuring no lumps form.
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ItalianVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
20 µg / 400 µgCalcium
6 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
136 mg / 420 mgPhosphorus
325 mg / 1,250 mgPotassium
471 mg / 4,700 mgSodium
6 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
10 g / 28 gSugar
1 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
81 gAlcohol
0 g
Reduce heat to low, cover the pot, and let the mixture simmer, stirring occasionally to prevent sticking, until it thickens significantly.
Add the remaining maize meal to reach the desired stiff consistency, beating it vigorously against the sides of the pot to ensure a smooth texture.
Serve the hot sadza immediately, shaped into mounds.
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Chinese
Moroccan