FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
SADZA
Barer-Stein, Thelma. 1999. You EatWhat You Are. A FireFly Book, [GT 2850 .B371 1999]
are called a dumpling but in appearance and texture more like stiffly cooked cornmeal. SADZA can be prepared from maize or millet flour and forms the starchy base for a hearty stew of meat or fish with vegetables and spices. At least in Zimbabwe, Sadza would never be served without a delectably spicy hot sauce.[East African, p. 23]
