Sadza, cooked cornmeal (thickened porridge) is a staple in Zimbabwe. It is found in many varieties across Africa.

In Zimbabwe, Sadza, in its most traditional form, is made from ground millet. But over time with the introduction of maize (corn to the region) around the 1890s, Sadza from corn meal (hupfu re chibage) has become the primary starch in the country. It is served with a variety of meats and vegetables.

This recipe is adapted from a Sadza recipe from Nandi Food Company.​


  • 4 - 6 cups White Cornmeal (Can Substitute with Semolina).
  • 4 Cups Water.
  • 1 Tablespoon Margarine (Optional).


  • In a large saucepan, bring 3 cups of water to the boil over medium-to-high heat.
  • Mix 1/2 cup cornmeal with 1 cup water in a mixing bowl into a thick paste and add to the boiling water, stirring constantly with a wooden spoon.
  • Do not allow lumps to form and do not allow it to stick to the bottom of the pan. Stir constantly, until the mixture comes back to a boil (starts to bubble). Add a tablespoon of margarine (optional).
  • Cover the pan and let boil 10-15 minutes over medium heat.
  • Gradually add the remaining cornmeal and mix vigorously to blend cornmeal into the mix.
  • Mixture should be thick and smooth.
  • Cover and let simmer for a 5-10 minutes more minutes over low heat.
  • Wet a small bowl with cold water and use the wet bowl to form the mixture into individual portions.
  • Serve with green vegetables and beef/chicken stew.

Recipes for green vegetables and beef/chicken stew available at Zimbo Kitchen.