Serves 2
Ingredients
Corn meal
4 large collard green leaves, or any similar greens.
Sweet red peppers, sliced into strips
1/2 cup diced tomatoes, fresh or canned
1/2 cup beef stock
1/2 small onion, diced
2 cloves garlic, minced
3 tbsp oil
1 tsp paprika
1/2 tsp chili powder
1 tbsp tomato paste
Salt and pepper to taste
Get ready to stir! Make the sadza .
We have special utensils( musika and mugoti) to make sadza but a wooden spoon and a whisk are great replacements.
Heat water to a boil.
Put enough cold water in the cornmeal to make a paste.
Add paste to boiling water and stir vigorously, you do not want any lumps. Wait for mixture to bubble.
Cover and let gently bubble for 10 minutes.
Continue to add more corn flour while stirring with with wooden spoon. When mixture thickens to a porridge consistency stop adding cornmeal. It will thicken as it continues to cook. The sadza for this particular recipe should be of a thin spreadable consistency. Cover for another 5 minutes.
Make the sauce
Add oil to pan.
Add onions and cook until translucent.
Add garlic and add until garlic cooks
Add tomatoes, chili powder, paprika, salt and pepper, continue to stir until tomatoes wilt.
Stir in tomato paste
Pour beef stock and let simmer or 10 minutes until thickened.
Prepare to be green
Boil a large pot with salted water.
Wash the collard green leaves and cut off the large stems at the base.
Once the water boils add the leaves and let boil for 2 minutes.
Take out immediately and place into ice bath to stop it from continuing to cook.
Beef it up!
Grill or pan fry an 8oz steak to you desired doneness ( I used strip loin). Let it rest and then cut into strips.
You can use any meat or fish of your choice.
Now let’s rock and roll!
Spread put a leaf and spread the warm sadza in an even quarter inch layer.
Next, layer on your fillings horizontally on the rice, side by side, as evenly as possible.
Roll from the bottom up, firmly, but not too tightly or the insides will spill out.
Use a very sharp knife to cut into pieces.
Dip into the tomato sauce as you would when eating sadza the typical way!
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