Sadza

Sadza is Zimbabwe's version of the stiff porridge or dumpling common all over sub-Saharan Africa; a Fufu-like staple usually made from ground maize (corn), as is Zambia's Nshima or Eastern Africa's Ugali. Sadza is always eaten with a meat or vegetable soup or stew or sauce. In Zimbabwe, the word sadza itself is practically synonemous with lunch or supper; having sadza implies having a vegetable or meat dish to accompany it.
cotton field in malawi

What you need

* four to six cups corn flour, white cornmeal or ground maize -- or -- millet flour
* water

What you do

* In a large pot, bring four cups of water to a boil.
* Remove about a quarter of the corn flour and set it aside. Place the remaining corn flour in a large bowl. Mix the corn flour with four cups of cold water. Stir until the flour-water mixture is a thick paste. (You will need both a strong arm and a strong wooden spoon!)
* Slowly add the flour-water paste to the boiling water, stirring constantly. Bring to a second boil, stirring constantly while the mixture thickens. Do not allow lumps to form and do not allow it to stick to the bottom of the pot. Cook and stir for a few minutes.
* Slowly add the remaining flour. The mixture should be very thick and smooth, like extra-thick mashed potatoes. At this point the sadza should begin to pull away from the sides of the pot and form a large ball. Cook for a few minutes more.
* Transfer the sadza to a large bowl. With wet hands, form the sadaz into one large ball (to serve family-style) or serving sized-portions. Serve immediately with any soup or stew. To eat sadza: use your right hand to grab a bite-sized lump, form it into a ball, and dip it into the soup or stew.

Maize is Zimbabwe's number one agricultural crop. Sadaza is most often made from ground maize (corn), and this has been the case for a century or more. However, maize is native to the Americas, and did not arrive in Africa until after the time of Columbus. Before maize arrived in Zimbabwe, sadza was made from various type of millet native to Africa. To make sadza, use finely ground corn flour, or millet flour. Farina or cream of wheat might also serve as a substitute.

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Fufu

Fufu (Foo-foo, Foufou, Foutou, fu fu) is to Western and Central Africa cooking what mashed potatoes are to traditional European-American cooking. There are Fufu-like staples all over Sub-Saharan Africa: i.e., Eastern Africa's Ugali and Southern Africa's Sadza (which are usually made from ground corn (maize), though West Africans use maize to make Banku and Kenkey, and sometimes use maize to make Fufu). Fufu is a starchy accompaniment for stews or other dishes with sauce. To eat fufu: use your right hand to tear off a bite-sized piece of the fufu, shape it into a ball, make an indentation in it, and use it to scoop up the soup or stew or sauce, or whatever you're eating.

In Western Africa, Fufu is usually made from yams, sometimes combined with plantains. In Central Africa, Fufu is often made from cassava tubers, like Baton de Manioc. Other fufu-like foods, Liberia's dumboy for example, are made from cassava flour. Fufu can also be made from semolina, rice, or even instant potato flakes or Bisquick. All over Africa, making fufu involves boiling, pounding, and vigorous stirring until the fufu is thick and smooth.

What you need

• two to four pounds of yams (use large, white or yellow yams; not sweet potatoes, not "Louisiana yams"); or equal parts yams and plantain bananas
• one teaspoon butter (optional)

What you do

• Place yams in large pot and cover with cold water. Bring to a boil and cook until the yams are soft (maybe half an hour). Remove pot from heat and cool yams with running water. Drain. Remove peels from yams. Add butter. Put yams in a bowl (or back in the empty pot) and mash with a potato masher, then beat and stir with a wooden spoon until completely smooth. This might take two people: one to hold the bowl and the other to stir.
• Shape the fufu into balls and serve immediately with meat stew or any dish with a sauce or gravy. To eat it, tear off a small handful with your fingers and use it to scoop up your meat and sauce.

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Vegetarian Burritos Recipe

Provides the perfect protein combination....beans and corn. This is a recipe from the Moosewood Restaurant. (I've updated the # of servings...I agree with Longhorm Mama....1 burrito is reasonable serving..thanks for the input) The filling also freezes well. I make a big batch and freeze the filling in ziploc bags and then assemble and bake when needed.

by Ms*Bindy

1½ hours | 15 min prep

SERVES 12

• 5 cups cooked pinto beans (or kidney beans)
• 1/4 cup vegetable oil
• 4-5 garlic cloves, minced
• 4 cups onions, chopped
• 3 medium green peppers, chopped
• 1 1/2 tablespoons ground cumin
• 1/4 teaspoon cayenne
• 1 tablespoon ground coriander
• 1 cup corn
• 1/2 cup black olives, chopped
• 1 1/3 cups sharp cheddar cheese, grated
• salt
• 12 wheat flour tortillas

Extra toppings

• 1 cup cheddar cheese, grated
• 1 cup sour cream

1. Drain the cooked beans and save the liquid.
2. Saute the garlic and onions in oil for several minutes until onions are translucent.
3. Add the peppers and all of the spices and continue to saute until peppers are tender.
4. Cover the vegetables, remove from heat, and set aside.
5. Mash the beans with a potato masher adding enough of the reserved liquid to reach the consistency of mashed potatoes.
6. Mix the mashed beans, vegetables, corn, olives, and cheese. Salt to taste.
7. Preheat oven to 400°F.
8. Place each tortilla flat on the counter.
9. Spoon about 1/2 - 3/4 cup bean mixture onto the tortilla half closest to you.
10. Roll the tortillas from the bottom up, putting pressure on the fililng so that it will be evenly distributed and will reach the open edges of the rolled tortilla.
11. Place the burritos, rolled edge down in an oiled baking pan.
12. Brush will oil, cover with a damp cottom cloth, and bake, tightly covered with foil for 45 minutes.
13. Uncover the pan, remove the cloth, sprinkle with additional grated cheese and bake 5 more minutes.
14. Serve the burritos topped with sour cream.