1. Boil the Water
   Bring 1.5 liters of water to a full rolling boil using a kettle or stovetop. Keep hot.
2. Prepare the Slurry
   In a separate saucepan, combine 200 g maize meal with 250 ml cold water. Mix until smooth and lump-free, with the consistency of thick cream.
3. Cook the Base Porridge
   Gradually add about 1.2 liters of the hot water to the slurry, stirring continuously.
4. Place over medium-high heat and bring to a gentle boil. Cook for about 20 minutes, stirring occasionally, until a smooth porridge forms.
5. Adjust Consistency
   If too thin: In a small bowl, mix a few tablespoons maize meal with cold water to form a slurry. Add gradually, stirring to incorporate.
   If too thick: Add a small amount of hot water, stirring until a gentle boil returns.
6. Build the Sadza
   Reduce heat to low. Add maize meal gradually, about 50 g at a time.
7. After each addition, use a wooden spoon to fold and press until fully incorporated.
8. Continue for about 5 minutes, until the mixture thickens, pulls away from the sides of the pot, and holds its shape.
9. Finish Cooking Cover and cook over low heat for 10–15 minutes.
10. Remove lid and fold and press once more until smooth and cohesive.

Doneness Cues

• Porridge coats the back of a spoon and falls slowly
• Finished sadza forms a clean mound
• Texture is smooth, firm, and uniform

To Serve

Dip a spoon in cold water before scooping to shape portions—this prevents sticking and gives a smooth finish. Serve warm with stews, greens, or roasted meats.

Cook’s Notes

• A separate slurry ensures a smooth, lump-free base
• Stirring builds the porridge; fold-and-press builds structure
• Add maize meal gradually for precise texture control
• Calibrated for Yene maize meal and a 2.8 L pot