American TV presenter Ree Drummond how to make Zimbabwean friend’s Sadza dish


For Ree Drummond, every day is a chance to learn a new recipe!

In an Instagram Live on Wednesday, Drummond was joined by her good friend and makeup artist Jacque Mgido to learn about the Zimbabwean dish called sadza, a thick porridge made from cornmeal and water.

“Jacque and I have been friends for five years or more and Jacque told me about this amazing dish,” Drummond said at the start of the Live. “I wanted her to show me how to cook it forever so we hide in the kitchen and go make sadza for lunch.”

“I’m so excited right now,” Mgido said. “I always wanted to show him how to make sadza.”

At the start of the video, a few cooking steps have already been started: spinach saute in one skillet with peanut butter (yes, peanut butter), kale in another, beef stew is done, and a another pot has the first stages of sadza (cornmeal and water brought to a boil).

“For all the Zimbabweans out there, I know I need white cornmeal but I couldn’t find white cornmeal here,” Mgido said, before continuing with the process.

Then, as Drummond stirred the pan, Mgido came in with more cornmeal. After adding the right measure (which is “in his head”), Mgido took the reins to show that sadza needs incredible strength to stir to make everything perfect.

“Traditionally, when you get married, if you can’t do it right, and if there are bubble shapes, if they pay a dowry, they will send you home,” Mgido said, explaining the culture. around the dish in his country of origin.

“I was so intrigued by this dish because Jacque told me so many stories about this dish and his family and how important it is for a bride to be able to make sadza before getting married,” said said Drummond.

After adding more cornmeal and mixing furiously once again, the sadza is finally complete.

Mgido then cooks his lunch, one plate with the greens and stew and another with the sadza, which has firmed up.


“We first say grace with our family and the men, women and children sit on their own,” Mgido said. “What’s really amazing is that everyone understands who’s supposed to go first, who’s supposed to go second and who’s last in the individual group.”

As for how to eat the dish, you grab some of the sadza with your hands, flatten the mixture with your thumb, then scoop the sides on top.

“What I love is that it’s not seasoned or creamy or cheesy, all I would do with oatmeal or polenta and turn it into something it’s not”, said Drummond after taking his first bites. “That way it’s really a vessel for you to enjoy the rest of the meal.”

“I couldn’t have said it better,” Mgido said.

Karl M. Bailey