Sadza with Fried Cabbage and Chicken

Ingredients

• 2 cup White maize meal (Also known as mealie meal; divided for paste and thickening)
• 4 cup Water (For boiling and making the maize paste)
• 1.5 lb Chicken pieces (Thighs or drumsticks work best)
• 3 tbsp Vegetable oil (Divided for chicken and cabbage)
• 0.5 Green cabbage (Medium head, shredded)
• 1 Onion (Medium, finely chopped)
• 1 Bell peppers (Mixed colors, sliced into strips)
• Salt (To taste)
• Black pepper (To taste)
• 1 tbsp Chicken seasoning (Such as paprika, garlic powder, or a commercial chicken rub)

Steps

1. 1

   In a small bowl, mix about 1/2 cup of the maize meal with enough cold water to form a smooth, thick paste.

2. 2

   Bring the remaining water to a boil in a large pot. Slowly whisk the maize paste into the boiling water, stirring constantly to prevent lumps.

3. 3

   Cover the pot and let the mixture simmer on medium-low heat for about 10-15 minutes until it thickens into a translucent porridge (upfu).

4. 4

   Gradually add the remaining dry maize meal while stirring vigorously with a wooden spoon (mugoti). Continue adding and 'sadza-ing' (beating the mixture against the side of the pot) until it reaches a stiff, smooth consistency. Cover and let it steam on very low heat for another 5 minutes.

5. 5

   Season the chicken pieces with salt, pepper, and chicken seasoning.

6. 6

   Heat 1-2 tablespoons of oil in a large skillet over medium-high heat. Add the chicken and fry until golden brown and cooked through (internal temperature of 165°F/74°C). Remove and set aside.

7. 7

   In the same skillet (or a clean one), heat the remaining oil. Add the chopped onions and sauté until translucent, about 3 minutes.

8. 8

   Add the sliced bell peppers and shredded cabbage to the skillet. Season with salt and pepper.

9. 9

   Sauté the cabbage mixture for 5-8 minutes, stirring frequently, until the cabbage is tender but still retains a slight crunch.

10. 10

    Serve the stiff sadza alongside the fried cabbage and chicken pieces while hot.

Notes

Sadza is traditionally eaten with your hands; pull off a small piece, roll it into a ball, and use it to scoop up the cabbage and chicken. For the cabbage, you can add a splash of water or a bouillon cube for extra depth of flavor.

Nutrition per serving

• Main Dish
• Southern African
• Zimbabwean
• Comfort Food
• High-Carb
• Chicken
• Cabbage