As a dietitian, I am consistently bombarded with questions from Zimbabweans and, indeed, the rest of the sadza/isitshwala/ugali/pap/posho/nshima/fufu-eating community: “Is sadza healthy?”, “Is it fattening?”, “Is it good for diabetics?”, “How much should I eat?” and so on. The questions are many; the answers not quite straight forward, but one thing is for sure, not all sadza is created equal.
n today's world today, we eat too much (of the wrong foods) and move little. What links diabetes and learning problems is the fact that we have abandoned our highly nutritious traditional ingredients, feeding practices and lifestyles in exchange for modern processed foods and cooking methods coupled with sedentary ways.
Sadza/Ugali/ Nshima: If I had to serve one food item that would represent most countries in Africa, I am pretty sure this starchy staple would be in my serving dish. Usually prepared by mixing water and a starch to a thick porridge consistency, this dish is refered to by various names throughout the continent. Common names include Sadza,