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Sadza Dumpling

2.5 L (3 3/4 pt) water

1 Kg (2 lb) mealie-meal (white maize flour) or rapoko (red millet flour)
or ordinary millet flour (not yellow polenta)

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. Mix half the
mealie-meal with the remaining cold water to form a smooth paste.
Add this paste to the boiling water, stirring vigorously to avoid
lumps, until it boils again. Cover and continue to boil for 5
minutes.

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. Reduce the heat, cover the pan
and cook for another 3 minutes.

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. Serve hot with vegetables and stew
or roast meat or fish with the gravy of your choice.

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