DO This
This is one of our traditional starches here in Zimbabwe. It’s actually really nutritious. There are so many health benefits of eating zviyo be it porridge, sadza or anything. Some of these benefits amongst others include helping with weight loss, lowering blood cholesterol levels, regulating blood sugar levels especially for those who suffer from diabetes, etc. It is cooked more or less the same way as ordinary sadza except that you will need to let it simmer (kushinyira) for at least 5 minutes after you’ve cooked it.
Quick Instructions
- With your pot ready, put about 150g of the finger millet into the pot. Add just enough cold water to make a paste then add the boiling water (700ml) and stir whilst on the stove top and bring it to the boil. (If it seems too thick you may add more boiling water. If it seems too thin, make a paste again in a separate plate then pour it into the pot) As soon as it starts boiling, close pot, reduce heat and let it simmer for about 20 minutes.
- After 20 minutes, add the remaining finger millet a bit at a time, mixing well after each addition. In shona we call this kumona sadza. Close the pot and let it simmer again (kushinyira) for 5 minutes and your sadza rezviyo is ready.
Pictorial Detailed Instructions
Serve it with anything you wish from this muriwo weCovo stew or beef stew, chicken stew or whatever you feel like having. Remember to leave feedback once you’ve tried it. Let’s keep in touch via my mailing list which you can sign-up for here. I use the mailing list to communicate my latest recipes. This is helpful to keep in touch with the blog even when you are unable to check-in on the site. Sign-up here. Apart from that you most welcome to leave me a comment in the box below. Thanks!
Thanks for the recipe for sadza re zviyo. Enjoyed and bidding farewell to white sadza 4ever.
Hi Alfred,
Thank you for being a part of ZimboKitchen and for such wonderful feedback, greatly appreciated. Glad to hear you enjoyed. It is after all way healthier than super refined roller meal!
Thank you so much for the page, it is detailed and informative. Be blessed
Hi Kumbulani, thank you for the feedback 🙂
Well done Rumbie for the detailed recipes. Will try some of them ndokuwudza kuti ndogona here kana kuti kwete.
Thank you Ruth. I will be looking forward to hearing from you.
Thank you so much. Love your recepies …. U are god sent
Thank you Lydia
What wonderful person you are. I am also Zimbabwean (of course) I learnt how to make sadza when I was 12 and to this day I still love it!!! I thank you so much for ur wonderful recipes God Bless You ❤
Thank you for the kind words and blessing Eleanor 🙂
Hi
I really follow up on your recipes and have used them time and again at my traditional food restaurant in braamfontein , johannesburg . keep up the good work and please do you have anyone who can supply me with hupfu hwezviyo in jhb .
thanks for the recipe
The pleasure is all mine 🙂
Hie, thank you for the recipe…. just wanted to find out whether hupfu hwezviyo is more expensive than the normal maize meal…. And where in Byo I can find it… renkini is not an option…
hello,
where can i get Millet? I live in USA..I know UK has one but they are not allowed to ship to USA 🙁
Hi Thelma, maybe try checking the Indian shops
ok i will check at the Indian store. It is called Jalpur flour(millet). by the way, thank you.
Hie rumbie how do you bake cake rezviyo or mhunga…
hie rumbie ..i love this sadza asi mine is always grain rinorumira i do add in the meali-meal gently pakumona but it still remins grainy.kindly assist
Hi Jo, where did you purchase it? Sometimes depending on supplier, it may be quite gritty when you’re eating even if you’ve prepared it properly.