You could say that these days I am slightly obsessed with coconut milk. I already loved coconut oil for a variety of things. I love coconut milk rice with ginger so I decided to try it with sadza.
Before I go on, as a warning, I would not make this sadza for my inlaws. This sadza tastes really really good but it is not the traditional taste that people are used to and I am sure that some people will be offended by it. Sounds petty but believe me, to some it is like religion.
The method I used is the same for what I use when making sadza, the only difference is the coconut milk. The texture is slightly crumbly but ok. Adding a pinch of salt would even out the sweetness of the coconut milk.
I love all kinds of mushroom, largely because they cook very fast. The taste of mushrooms is unlike anything you will ever taste. I like them with very little added to them.
This is one of my go to meals because I usually have all the ingredients and I have a meal in under twenty minutes.
Coconut Milk Sadza and Sauteed Mushroom and Onions
Ingredients
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Coconut Milk Sadza
- 1 can coconut milk
- 1/2 cup mealie meal
-
Salt
optional
Sauteed Mushroom and Onions
- 1 tablespoon olive oil
- 1 onion sliced
- 1 punnet mushroom sliced
- Salt and pepper
Instructions
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Scald coconut milk in a saucepan. Do not boil it. Blend 1/4 cup of the mealie meal with 1/4 cup of cold water. Add to the scalded milk and stir until it starts to bubble. Leave it bubbling for about 10 minutes. Add the remaining mealie meal in small amounts and stir continously until well blended.
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Reduce heat to low and leave to simmer.
Sauteed Mushrooms and Onions -
Heat oil in a skillet on medium. Add the sliced onion and fry until slightly caramelised.
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Add the mushrooms, saute until tender.
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Season with salt and pepper.
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Plate sadza first, put the mushrooms on the side or on the top of the mushrooms