RCI-RC.005.0021.001
Sadza/Bogobe/Pap/Ugali (Stiff Porridge)
Stiff porridge is made in the same way as thin porridge but greater proportion of meal is used. The same comments about the flour used for thin porridge apply here.
Prep5 min
Cook30 min
Total35 min
Servings4
Difficultybeginner
Ingredients
- 20 g
- 80 g
Method
1
Pour the water into a heavy-bottomed saucepan or pot and bring to a boil over medium-high heat.
2
Sprinkle the sorghum or pearl millet meal into the boiling water in a slow, steady stream while stirring constantly with a wooden spoon to prevent lumps from forming.
2 minutes
3
Reduce the heat to medium-low and continue stirring the mixture constantly, pressing the millet meal against the sides of the pot to incorporate any remaining lumps.
8 minutes
4
Cook, stirring frequently, until the porridge becomes very thick and stiff, pulling away from the sides of the pot and holding its shape when stirred.
5 minutes
5
Transfer the sadza to a serving plate or mound it onto a platter using a wooden spoon or wet hands, then serve hot.