African Sadza Dumpling Recipes

AFRICAN SADZA DUMPLING

Steps:

• Bring 1.5 L (2 1/4 pt) of the water to the boil in a heavy-based saucepan with a long handle for easy handling.
• Mix half the mealie-meal with the remaining cold water to form a smooth paste.
• Add this paste to the boiling water, stirring vigorously to avoid lumps, until it boils again. Cover and continue to boil for 5 minutes.
• Gradually add the remaining mealie-meal, one-quarter at a time, stirring thoroughly and firmly until the whole mixture thickens. You need a firm wrist - as the mixture thickens, the porridge gets firmer and more difficult to stir.
• Reduce the heat, cover the pan and cook for another 3 minutes.
• Wet a small bowl with cold water and use the wet bowl to form the mixture into individual portions. Alternatively, you can serve the Sadza as one large family meal.
• Serve hot with vegetables and stew or roast meat or fish with the gravy of your choice.

SOUSKLUITJIES (SOUTH AFRICAN DUMPLINGS IN CUSTARD SAUCE)

Steps:

• Sift the dry ingredients together and mix in the butter with fingers till it resembles breadcrumbs. Mix egg and milk and add to above. Boil water (must be about 2 inches deep) with a pinch of salt in a casserole with a lid. Use a teaspoon dipped in boiling water to put spoonfuls of the dough into the boiling water. Cover with tight fitting lid and cook slowly for 10 minutes (don't peek, as this will cause the dumplings to deflate and become rubbery). Remove from heat. With a slotted spoon, remove from cooking liquid and put into a serving bowl. Put dots of butter on top. Sprinkle a lot of cinnamon sugar over and serve with vanilla custard.
• Make the Vanilla Custard Sauce: Beat all the ingredients well together. Put in a small saucepan over low heat and cook, whisking constantly until it thickens; but do not allow it to boil, or it will instantly curdle.