Kriterion_BD wrote: ↑Mon Mar 17, 2025 9:25 pm
Googly wrote: ↑Mon Mar 17, 2025 6:34 pm
If you ate sadza in America you'd be peaceful.
We have it in America. We call it grits.
Ok just been goggling that. Grits looks like it's porridge.
With sadza you just keep cooking until it stiffens up to an almost cake-like consistency. Once it starts to stiffen you have to stir like crazy to stop it burning on the bottom, it's hard work!!
It's basically a filler. You make a vegetable with lots of juice, and then a meat dish with lots of juice. Meat is expensive so it's a cheap cut and it's cooked for hours so it's soft and its delicious. You eat with your hand and take some sadza, dip it in the communal veg dish, take a bit and let the juice soak into the sadza and then do the same with the meat, taking a small polite amount and get some flavor from the juice. You're essentially almost just flavoring the sadza if times are hard.
Contrary to popular opinion sadza is actually not good for you. The millers are supposed to add some vitamins and minerals. It's essentially almost 80% starch.