Sadza

Preparation

1. Bring 900ml of the water to a rolling boil in a large heavy-bottomed pot. Add salt if using.
2. In the remaining 300ml of cold water, mix 100g of the maize meal into a smooth, lump-free slurry. Pour this slurry into the boiling water while stirring constantly with a wooden spoon or sadza paddle.
3. Cook the thin porridge over medium heat for 5 minutes, stirring, until it begins to bubble and thicken. This initial stage is called 'nzungu'.
4. Begin adding the remaining 300g of maize meal gradually, a handful at a time, stirring vigorously after each addition. Work quickly to prevent lumps. The mixture will become very thick.
5. Once all the maize meal is incorporated, reduce heat to the lowest setting. Use a firm wooden spoon to turn the sadza — push from the edge to the centre, rotate the pot a quarter turn, repeat. Continue this turning motion for 15 minutes, covering the pot between turns to trap steam.
6. The sadza is ready when it pulls cleanly away from the sides of the pot, is dense and smooth, and when a spoon pressed into it leaves a clean indentation. It should not be sticky or wet.
7. Wet your hands slightly with water, then scoop out portions and shape into balls or flat rounds for serving.