How to cook finger millet sadza

FINGER MILLET (zviyo) is a nutritional gem among Zimbabwe’s traditional starch options. This hearty millet dish boasts a rich brown colour, reminiscent of chocolate, and a delightful, slightly nutty flavour. Unlike its white maize sadza counterpart, the finger millet variety offers a satisfyingly chewy texture that adds enjoyment to every bite.

But finger millet sadza’s appeal goes beyond its unique taste and texture. This powerhouse grain is packed with health benefits, including regulating blood sugar levels and aiding in weight management.

Readily available in most rural areas, finger millet nowadays is also increasingly gracing the shelves of shops in towns and cities, making it easier than ever to incorporate this Zimbabwean treasure into our diets.

Requirements

Boiling water;

A medium-size pot;

Cooking stick;

Finger millet powder

Directions

Prepare a paste using finger millet powder and cold water. Pour the paste into a pot of boiling water.
Stir briskly until it begins to boil; splutter. Leave in this state for 10 minutes.
Add in the finger millet powder, a little at a time, until you reach the consistency you want. Mix until the sadza is elastic.
Leave to simmer on low heat for 10 minutes. Mix again and serve with your favourite relish. — bigbite