@jasdiofa two things come to mind: 1) what type of cornmeal was used? A finer cornmeal tends to create a softer sadza (assuming not too much meal is added). 2) Inadequate mixing. A simple as it looks, the trick to getting "good" sadza is to ensure that the cornmeal is mixed well. Ensure that you mix evenly and continuously. Keep trying and thanks for trying out our reciepe.
@chieskitchen ahh.. On the ingredients for one I was looking at it said Corn flour (corn starch) So I picked that up.. Guess I need corn meal (didn't know the diff). Thanks
@chieskitchen "so take care not to burn yourself..." Hah hah! I am making pap for some visitors from South Africa and it's been a couple of years since I last lived there...my burn scars are almost gone and I obviously am in need of a refresher course on how to make pap. The "grind at the 6 o'clock position" note was really helpful, I always forget about that!
@CrankyEater I tell you, many-an-African woman (and man) has scars to show the wrath of a hot pot of sadza. Hope yours turned out beautiful for the guests.
Don't use non-stick pot :-)
munerison 5 months ago
It looks simple enough, but my last few attempts resulted in some serious second-degree burns. Maybe I had it too hot?
leftysergeant 9 months ago
@leftysergeant No sadza is hot like that! just make sure u dont put the heat up too high, medium heat is just fine.
chingychong11 9 months ago
@leftysergeant yes, chingychong is right, you have to turn the heat down before you add the cornmeal.
Many an African cook has scars to show that serve as reminders of hot boiling sadza so welcome to the club!
chieskitchen 8 months ago
@chieskitchen why did mine turn into a geleton type texture..
jasdiofa 4 months ago
@jasdiofa two things come to mind: 1) what type of cornmeal was used? A finer cornmeal tends to create a softer sadza (assuming not too much meal is added). 2) Inadequate mixing. A simple as it looks, the trick to getting "good" sadza is to ensure that the cornmeal is mixed well. Ensure that you mix evenly and continuously. Keep trying and thanks for trying out our reciepe.
chieskitchen 4 months ago
@chieskitchen ahh.. On the ingredients for one I was looking at it said Corn flour (corn starch) So I picked that up.. Guess I need corn meal (didn't know the diff). Thanks
jasdiofa 4 months ago
@jasdiofa ooooh....yeah, cornstarch is definately not what you want to use. Try it with cornmeal next time.
chieskitchen 4 months ago
@chieskitchen "so take care not to burn yourself..." Hah hah! I am making pap for some visitors from South Africa and it's been a couple of years since I last lived there...my burn scars are almost gone and I obviously am in need of a refresher course on how to make pap. The "grind at the 6 o'clock position" note was really helpful, I always forget about that!
CrankyEater 1 month ago
@CrankyEater I tell you, many-an-African woman (and man) has scars to show the wrath of a hot pot of sadza. Hope yours turned out beautiful for the guests.
chieskitchen 1 month ago