Title: Sadza (Corn Porridge)
Categories: Ethnic Condiment
Yield: 6 Servings

		Stephen Ceideburg
4	c	Water
2 1/2	c	White cornmeal

Bring 3 cups of the water to a boil in a large pot.

Combine 1 1/2 cups of the cornmeal with the remaining 1 cup water. Reduce heat to medium-low and add the cornmeal mixture to the boiling water, stirring constantly with a wooden spoon. Cook for about 5 minutes, slowly adding the remaining cup of cornmeal.

When the mixture is very thick and starts to pull away from the sides of the pan, transfer to a serving bowl or plate. Use a wooden paddle or spoon to compress the mixture into a round shape (you may use wet hands to aid in the procedure).

Serves 6.

PER SERVING: 210 calories, 5 g protein, 45 g carbohydrate 1 g fat (0 g saturated), 0 mg cholesterol, 0 Mg sodium, 4 g fiber.

From an article by Karola Saekel in the San Francisco Chronicle, 8/18/93.

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