Instructions

1. 1
   Bring the water to a boil in a large pot.
2. 2
   In a separate bowl, mix the maize meal with the cold water. Stir until you have a smooth, lump-free paste.
3. 3
   Once the water in the pot is boiling, gradually add the maize paste into the boiling water while stirring continuously. This is crucial to prevent lumps from forming.
4. 4
   Continue stirring the mixture vigorously with a wooden spoon or spatula. It will start to thicken.
5. 5
   After a few minutes of stirring, reduce the heat to low.
6. 6
   Cover the pot with a lid and let the sadza simmer on low heat for about 20–30 minutes. Stir occasionally to prevent it from sticking to the bottom of the pot.
7. 7
   Add more water or maize meal as needed to achieve your desired consistency. Some prefer a thick, stiff sadza, while others like it softer.
8. 8
   Season with salt to taste and continue to cook for another 5–10 minutes, stirring occasionally.
9. 9
   Once the sadza has reached your preferred consistency and is cooked through, remove it from the heat. It should be smooth, stiff, and free from any raw taste of maize.