Description
Stone‑ground sadza is a maize porridge made by manually grinding kernels in a stone mortar, then boiling the coarse flour with water to produce a thick, cohesive porridge.
Technical
During stone grinding, the coarse particle size (200–400 µm) preserves native enzymes and lipids, while the subsequent boiling at 100 °C initiates starch gelatinisation, converting crystalline amylopectin into a viscous, amorphous matrix. The process also releases phytic acid and resistant starch, affecting mineral bioavailability and digestibility.
Science
Primary Reaction
Starch gelatinisation
Sensory Profile
Aroma ()
earthynuttywarmtoastyroasted maize
Origin & History
Civilization
Shona people
Era
Traditional