African Sadza Dumpling

Ingredients

• Servings: 4
• 2 1/2 liters water
• 1 kg mealie-meal (cornmeal/ maize flour) or 1 kg rapoko (red millet flour) or 1 kg millet flour (not yellow polenta)

Recipe

• 1 bring 1.5 l (2 1/4 pt) of the water to the boil in a heavy-based saucepan with a long handle for easy handling.
• 2 mix half the mealie-meal with the remaining cold water to form a smooth paste.
• 3 add this paste to the boiling water, stirring vigorously to avoid lumps, until it boils again. cover and continue to boil for 5 minutes.
• 4 gradually add the remaining mealie-meal, one-quarter at a time, stirring thoroughly and firmly until the whole mixture thickens. you need a firm wrist - as the mixture thickens, the porridge gets firmer and more difficult to stir.
• 5 reduce the heat, cover the pan and cook for another 3 minutes.
• 6 wet a small bowl with cold water and use the wet bowl to form the mixture into individual portions. alternatively, you can serve the sadza as one large family meal.
• 7 serve hot with vegetables and stew or roast meat or fish with the gravy of your choice.