Waiting for a cook

Sadza reZviyo

Zimbabwe

What we know so far

Sadza rezviyo is Zimbabwe's sadza made from finger millet (zviyo, rapoko, rukweza) instead of white maize meal: a dark red-brown, slightly grainy, nutty stiff porridge that was the everyday sadza before maize took over and is still the one of the drier districts, of grandmothers and, lately, of health-minded city cooks. It is made the same way as maize sadza, a thin porridge first, then the rest of the meal stirred in (kumona sadza), but it needs a few minutes of covered simmering (kushinyira) at the end. Eaten with muriwo, beef stew, chicken or sour milk.

The draft was written from 2 published sources and holds 4 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

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Waiting for a cook

Sadza reZviyo

Zimbabwe

What we know so far

The draft was written from 2 published sources and holds 4 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting