My grandmother passed away three years ago and I still haven’t really let her go. So many times when I talk to my mom, I catch myself before I ask her how she is. I suppose it makes sense, since she was part of my life for thirty years. Gosh, I am old!
There are certain things that when I eat remind me of her and sometimes my mom, like zviyo. Either porridge or sadza, She used to have porridge every single day. I don’t think she would be too amused with my other food creations though. She would have said something definitely! She was the queen of shade!
Fortunately for me, no one else like zviyo in this house so it is all for me. Quick tip: I store my legumes and hupfu( ground cereals) from Zimbabwe in the fridge and they stay fresh for a long time.
I made sadza rezviyo with baked chicken and kale. If I am the one cooking I am going to serve sadza rezviyo with chicken or sour milk, anything else just does not work for me.
Here are the recipes I used except for the kale that I simply sauteed in some oil with onions until wilted. I like my sadza dry without a sauce, I know weird. However you can make a sauce like the Zimbabwean Tomato Soup.
- 2½ pounds chicken legs
- ¾ cup honey
- ½ cup soy sauce
- ¼ cup ketchup
- 2-3 cloves garlic, minced
- salt and pepper
- 2 cups hupfu wezviyo(ground rapoko)
- Preheat the oven to 350 degrees. Line a deep baking sheet with aluminium foil and place the chicken legs. Sprinkle the legs with salt and pepper.
- Mix the honey, soy sauce, ketchup and garlic well and pour over the chicken legs
- Put the chicken legs in the oven and bake for 45 minutes. Take the chicken out of the oven and rotate it so that the bottom that was in the sauce is now on the top out of the sauce. Put the legs back in the oven. Raise the heat to 425 degrees and bake until the sauce is bubbly and starts to caramelize on the chicken legs. This should take about 15 minutes. Remove the chicken from the oven and allow to rest for 5 minutes before serving.
- Boil 3 cups water in a kettle.
- In a small bowl, combine half a cup of hupfu hwezviyo and half a cup cold water. Stir to mix. Add to the saucepan. Then add the hot water. Stir until it starts to bubble.
- Leave to bubble for 10 -15 minutes. Then add the remaining hupfu hwezviyo a quarter cup at a time, mixing well until thickened to your desired consistency. (Some people like soft, porridge like sadza and some prefer it hard.)
- Serve warm with vegetables and or meat.