Sadza de Sorgho Accompagné de Confiture Acidulée d'Orange de Singe
(Sorghum Sadza Paired with Tangy Monkey Orange Jam)
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mai 16, 2025
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Ingrédients
-
2 cups Farine de sorgho
(Pure sorghum flour is preferred for authentic texture)
-
4 cups Eau
(Divide as 3 cups for cooking, 1 cup for making a slurry)
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1 cup Pulpe de fruit de l'orange singe
(Fresh monkey orange pulp is ideal; can substitute with canned pulp if needed)
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1/2 cup Sucre
(Adjust sweetness to preference)
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1 tbsp Jus de citron
(Freshly squeezed to balance sweetness)
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1/4 cup Eau pour confiture
(Pure sorghum flour is preferred for authentic texture)
(Divide as 3 cups for cooking, 1 cup for making a slurry)
(Fresh monkey orange pulp is ideal; can substitute with canned pulp if needed)
(Adjust sweetness to preference)
(Freshly squeezed to balance sweetness)
Nutrition
- Portions: 4
- Taille de portion: 1 bowl sadza with 2 tbsp jam
- Calories: 325 kcal
- Carbohydrates: 74 g
- Protein: 6 g
- Fat: 1.5 g
- Fiber: 9 g
- Sugar: 18 g
- Sodium: 10 mg
- Cholesterol: 0 mg
- Calcium: 30 mg
- Iron: 2.7 mg
Instructions
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1 - Prepare sorghum slurry:
In a mixing bowl, combine 1 cup of sorghum flour with 1 cup cold water and stir into a smooth slurry to prevent lumps in the sadza.
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2 - Cook the sadza base:
Bring 3 cups water to a boil in a large saucepan, then gradually pour in the sorghum slurry while stirring continuously to avoid lumps.
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3 - Add remaining flour:
Add the remaining 1 cup of sorghum flour to the pot, stirring vigorously. Reduce heat to low and cook for 5-7 minutes, stirring constantly, until thickened and smooth.
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4 - Shape sadza:
Wet a wooden spoon and press into the sadza to form a smooth, firm mound. Cover to keep warm.
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5 - Make monkey orange jam:
In a separate saucepan, combine monkey orange pulp, sugar, lemon juice, and 1/4 cup water. Cook over low heat, stirring frequently until mixture thickens to a jam-like consistency (about 10 minutes).
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6 - Serve:
Scoop away portions of sadza onto plates and serve with a generous dollop of monkey orange jam on the side.
In a mixing bowl, combine 1 cup of sorghum flour with 1 cup cold water and stir into a smooth slurry to prevent lumps in the sadza.
Bring 3 cups water to a boil in a large saucepan, then gradually pour in the sorghum slurry while stirring continuously to avoid lumps.
Add the remaining 1 cup of sorghum flour to the pot, stirring vigorously. Reduce heat to low and cook for 5-7 minutes, stirring constantly, until thickened and smooth.
Wet a wooden spoon and press into the sadza to form a smooth, firm mound. Cover to keep warm.
In a separate saucepan, combine monkey orange pulp, sugar, lemon juice, and 1/4 cup water. Cook over low heat, stirring frequently until mixture thickens to a jam-like consistency (about 10 minutes).
Scoop away portions of sadza onto plates and serve with a generous dollop of monkey orange jam on the side.
En savoir plus sur: Sadza de Sorgho Accompagné de Confiture Acidulée d'Orange de Singe
Sorghum Sadza with Monkey Orange Jam
Sorghum Sadza is a staple maize porridge variant widely enjoyed in parts of Southern Africa, especially in Zambia. Using sorghum flour instead of maize creates a nuttier and slightly sweeter flavor profile with higher nutritional benefits, especially rich in fiber and minerals like iron. The traditional preparation method of gradually incorporating flour into boiling water prevents lumps, ensuring a smooth and firm sorghum-based porridge akin to polenta.
Monkey orange (Strychnos spinosa) is a native African fruit prized for its sweet aroma and tangy pulp. When reduced into a jam with a touch of sugar and lemon juice, it provides a delightful contrast of sweetness and citrus notes complementing the earthy flavors and chewy texture of the sadza.
Tips & Notes
- Use fresh monkey orange pulp when possible for vibrant flavor; though canned can be substituted.
- Adjust sugar based on the natural sweetness of the fruit and personal taste.
- Continuous stirring when cooking sadza prevents lumps and promotes even texture.
Cultural Significance
Sadza is a communal dish shared among families and often served alongside vegetables, beans, or meat stews. This recipe reimagines the classic meal by pairing it sweetly rather than savory, showcasing innovative uses for indigenous fruits. The pairing celebrates Zambian culinary heritage fused with creative modern elements.
Unique Aspects
- Sorghum, a gluten-free ancient grain, adds distinctive flavor and is more drought-resistant, highlighting African traditional agriculture.
- Monkey orange jam is rare and adds a tropical wild fruit component seldom found in typical sadza pairings.
In all, Sorghum Sadza with Monkey Orange Jam is a wholesome, flavorful dish for those interested in authentic African ingredients with a twist.
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