Directions
- Prepare the Sadza/Pap: In a medium pot, bring water to a boil with a pinch of salt. Gradually whisk in the maize meal, stirring constantly to prevent lumps. Reduce heat to low and cook for 10–15 minutes, stirring frequently until the mixture thickens into a smooth, firm consistency. Remove from heat and cover to keep warm.
- Fry the Fish: Pat the fish dry and season with salt, pepper, and paprika. Dredge in flour or cornmeal, shaking off excess. Heat vegetable oil in a skillet over medium-high heat. Fry the fish for 4–5 minutes per side, or until golden brown and cooked through. Remove from skillet and drain on paper towels.
- Make the Tomato Soup: In a small pot, heat olive oil over medium heat. Sauté onions and garlic until soft and fragrant. Add chopped tomatoes and tomato paste if using. Cook for 5–7 minutes until the tomatoes break down. Add water or broth, season with salt and pepper, and simmer for another 10 minutes. Blend with an immersion blender if you prefer a smooth soup.
- Prepare the Vegetables: In a skillet, heat olive oil over medium heat. Sauté the chopped vegetables and carrots for 5–7 minutes until tender but still vibrant. Season with salt and pepper.
- Plate the Meal: Serve a portion of Sadza on each plate. Place the fried fish alongside, add a generous ladle of tomato soup, and top with sautéed vegetables. For authenticity, you can also let each diner scoop Sadza with their hands to enjoy it traditionally.
- Serve immediately while the fish is crispy, the Sadza is warm, and the soup is aromatic.
Recipe Details
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 3–4
Difficulty: Medium
Variations & Substitutions
- Swap the fish for chicken, beef, or tofu if preferred.
- Use pumpkin leaves, kale, or collard greens for a different vegetable twist.
- Add chili or peri-peri sauce to the tomato soup for a spicy kick.
- For a smoother Sadza, use finely milled maize meal and whisk thoroughly to remove lumps.
Serving Suggestions
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