Ah yes, I love a meal that tastes like home. Home being Zimbabwe in this case. There's nothing like a plate of hot relish (stewed vegetables) and sadza (thick corn/maize meal porridge). This is considered one of the cornerstones of our cuisine and feeds millions of people across the country. It's kind of like how pasta is to the Italians dare I say!

Perhaps I'm biased, but it's some of the best-tasting comfort food, and not smothered in fat either. I made it vegan although some Zimbabweans would request some grilled or in-bone meat. You can do without it.

The one thing I'd insist you include if possible is the Usavi mix. It's a spice brand you'll find in most households but is essentially just a blend of cornstarch, salt, sugar, turmeric, coriander, garlic, fennel, methee/fenugreek, cumin, and paprika. Some people like to add curry powder to their relish, but I find that changes the flavour profile into something completely different. This is all about simple deliciousness!

Ingredients

1 can butter/Lima beans (keep the sauce)

1 tablespoon garlic, minced

1 tablespoon olive oil

1/2 onion, chopped

1/4 tomato, chopped

2 tablespoons Usavi mix

1/2 teaspoon salt

1 tablespoon chili flakes

1 teaspoon black pepper

1/4 cup water

1 tablespoon butter

2 tablespoons vegetable

3 cups chopped kale

Sadza:

1 cup white corn/maize meal

3/4 cup cold water

2 1/2 - 4 cups boiling water (depending on how thick you want your sadza)

1/2 teaspoonsalt

Instructions

Heat the olive oil and butter, saute the garlic and onions for about 3 minutes to sweat them out.

Add the Usavi mix, salt, and pepper, cook for another 2 minutes to bring out the flavours.

Add the chopped kale and cook until wilted down, then add the tomato and vegetable oil and fry for 2 minutes.

Add the beans along with the sauce from the can, chilli flakes, and water. Reduce heat and simmer for about 10 minutes, stirring occasionally. Set aside.

Prepare your sadza. In a pot, make a paste using the cold water and a 1/2 cup of maize meal, add the salt. When you add the cold water, do it gradually to keep control of the consistency of the paste, you don’t want clumps and it should all come together.

Place the pot over medium-high heat and add 1/2 cup of boiling water. With a wooden spoon, stir quickly and get rid of any lumps. You want a smooth porridge to form. If you need to, use a whisk! 

Add the rest of the hot water a 1/2 cup at a time, still stirring or whisking to ensure you still develop a smooth porridge. At this point, it will start to bubble or kwata. Reduce to medium-low heat and place a lid on top. Careful not to get burnt. Let the sadza cook for about 10 minutes.

Once cooked, fold in the rest of the corn/maize meal. You’ll want to use a twisting or figure-8 motion with your wooden spoon to make sure all the dry mix is coated and you incorporate air. This is the final step to make it a thick, dough-like consistency. You can add more corn/maize meal depending on the texture and consistency you want.

Put the lid back on and sit on low heat to allow the sadza to rest for about 5 minutes. You might hear it 'breathing' or puffing at this point. 

When ready to serve, dip your wooden spoon in some cold water to prevent too much sticking. Mould your sadza into a round shape and serve with your relish, enough for 2 people.

Tip: to smoothen your sadza use cling wrap as you shape it. 

Also, eat with your (washed) hands! It tastes better.