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Sadza reZviyo (Millet)

Traditional Zimbabwean Sadza reZviyo (Millet)

Written by Published on in Sadza, Starches, Traditional
2 Servings ~ 20 minutes
  • 350g hupfu weZviyo (Finger Millet/Ragi)
  • 700ml boiling water

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

  1. 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.
  2. 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.
Also see  How to make yellow Rice (with currants)

 

Pictorial Detailed Instructions

Step 1
With your pot ready (a), put about 150g of the finger millet into the pot (b). Add just enough cold water to make a paste then add the boiling water and stir whilst on the stove top and bring it to the boil (c). (If it seems too thick you may add more boiling water. If it seems too thin, make a paste again in a seperate 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 (d).

 

Step 2
After 20 minutes, add the remaining finger millet a bit at a time (a), mixing well after each addition (b). In shona we call this kumona sadza. Close the pot and let it simmer again (kushinyira) for 5 minutes (c) and your sadza rezviyo is ready (d).

 

Sadza reZviyo (Millet)
Sadza reZviyo (Millet)

 

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!