Sadza Fries

Name: Sadza Fries
Ingredients: 500 ml (2 cups) water; 500 ml (2 cups) milk; 1 ½ chicken stock cubes; 3 garlic cloves, crushed; 200 g fine mieliemeel; 30 ml (2 tablespoons) parsley, finely chopped; 250 ml (1 cup) cake flour; 30 ml (2 tablespoons) paprika; oil for deep frying

In Zimbabwe they refer to mieliepap as sadza. From there the name for these delicious fries made from leftover mieliepap. Sadza fries are great to serve at a braai.

Published 24 June 2020

Method

Bring the water and milk to the boil and add the chicken stock cubes and garlic.
While stirring continuously, add the mieliemeel. Simmer over very low heat for 20 minutes. Stir in the finely chopped parsley.
Spoon the soft sadza into a rectangular flat glass dish and smooth the top. Place a sheet of plastic cling wrap directly onto the surface of the sadza. Allow to cool and refrigerate overnight.
Cut the sadza into medium fingers and toss in the flour mixed with the paprika.
Heat enough oil to cover the fries in a saucepan and deep fry the sadza fries until golden. Drain on kitchen paper and serve at once.