Fried Sadza with Chilli Creamed Corn

This recipe is the third of six plates I would serve if asked to make a 6-course meal or string of small plates/tapas based on Zimbabwean cuisine. I used ingredients that are commonly eaten or are considered a cornerstone of our cooking, but with a modern twist. The first was sweet potato soup and the second was tomato bruschetta with guava balsamic glaze.

Sadza. A quintessential part of Zimbabwean cuisine.  It's merely ground cornmeal cooked into a dough-like consistency, so a lot can be done with it. We don't typically fry it, similar to the way hushpuppies are made. I like to compare it to naan in India and injera in Ethiopia. Sazda is mainly used as a starch to serve with stewed and grilled meats and vegetables, or as a tool to eat with using hands, no cutlery necessary!

I seasoned and cooked the sadza, coat them with breadcrumbs then fried the balls in peanut oil. 

These can be delicious as they are, but you'll want a sauce or gravy to serve the fried sadza with. Fast-food chain KFC adapted this into their menu to cater to the Zimbabwean market, which I found interesting when I first learned of it, but you can do it in your own home!

I made a spicy, creamed corn sauce to dip the fried sadza balls into, making for a delightful appetizer. If you're big on texture, add some corn kernels.

Ingredients

1 1/2 cups white mealie/cornmeal

1 tablespoon garlic powder

2 teaspoons salt

2 tablespoons black pepper

2 teaspoons fenugreek powder

1 1/2 tablespoons coriander

1 can creamed corn

1 tablespoon cumin

2 tablespoons tomato sauce

1 tablespoon paprika

1 teaspoon cayenne pepper

1/2 poblano pepper, diced

2 tablespoons Royco Usavi mix (optional)

1 tablespoon minced garlic

1/4 cup finely minced onion

2 cups peanut oil (more if you need it)

1/3 + 1/4 cup cold water

1 1/2 cups boiling water

1 egg, beaten

1/3 cup breadcrumbs

Instructions

Make your sauce. You can reheat it when it comes time to serve with the sadza balls. In a small frying pan, sauté the creamed corn and diced poblano pepper with the minced garlic, tomato sauce, onion, 1 tablespoon black pepper, 1 teaspoon fenugreek, 1 teaspoon salt, 1 tablespoon coriander, cumin, paprika, cayenne, and Royco Usavi on medium-low heat for about 5 minutes. Add 1/4 cup water and simmer for another 5 minutes, set aside. You can adjust the water depending on how thick you want your dipping sauce.

Mix about 1/4 of the cornmeal with the garlic powder, 1 teaspoon salt, 1 tablespoon black pepper, 1 teaspoon fenugreek and 1/3 cup cold water (or enough) to form a paste. Pour the boiling water into a little bit at a time while stirring with a wooden (or whisking) to prevent lumps over medium heat. Take care not to splash yourself! A thick porridge should begin to form.

Over medium-low heat, once the porridge begins to bubble cover with a lid and simmer for about 15 minutes.

Fold in the rest of the cornmeal flour a little bit at a time with a figure 8 motion to thicken the sadza, and ensure not to leave any dry cornmeal in the pot. You can add more or less cornmeal by a slight margin, but you’ll want the sadza to be thick enough to roll into balls later.

Cover with lid again and allow for it to breathe for about 10 minutes - you may hear a puffing sound. Remove from heat and set aside.

Transfer the sadza to a large bowl to further cool until you can manage it with your hands, but don't allow it to get stone cold!

Heat the peanut oil on medium-low heat in preparation to fry.

Roll the sadza into balls, then systematically dip into egg and then the breadcrumbs.

Fry the sadza balls 3-4 at a time depending on the size of your pot, rotating to evenly fry on each side until they are golden brown. 

Remove and place on paper towels to drain any excess oil.

Serve the fried sadza balls hot immediately with the sauce, makes about 9-12 balls.