Sadza neDerere

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🍲 Traditional Zimbabwean Indigenous Meal


Dish Name: Derere neSadza rezviyo


(Okra with Finger Millet Sadza)



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🌾 About the Dish


This is a classic rural Zimbabwean meal rich in nutrients and cultural significance.


Sadza rezviyo (millet sadza) is made from finger millet flour and is considered healthier than maize sadza.


Derere (okra) is often cooked with baking soda or ashes to give it a slimy texture, loved in many households.




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🧺 Ingredients


For Sadza rezviyo:


2 cups Zviyo flour (finger millet)


4 cups Water


Optional: pinch of salt



For Derere:


2 cups fresh okra, finely chopped


1 tsp bicarbonate of soda (or ashes if traditional)


1 medium tomato, chopped


1/2 onion, chopped


1 tbsp cooking oil or traditional peanut oil


Salt to taste


Optional: 1 tsp peanut butter (for a nutty twist)




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🍳 Preparation Instructions


🍚 Sadza rezviyo:


1. Boil 3 cups of water in a pot.



2. In a bowl, mix 1 cup of water with the zviyo flour to make a smooth paste.



3. Slowly pour the paste into the boiling water, stirring continuously.



4. Reduce heat and let it simmer for 5–10 minutes.



5. Add more zviyo flour gradually while stirring until the sadza thickens to your liking.



6. Cover and let it steam for 2–3 minutes, then serve hot.




🥘 Derere (Okra):


1. Heat oil in a pot. Add onions and tomatoes, fry until soft.



2. Add chopped okra and stir.



3. Sprinkle bicarbonate of soda (or a pinch of ashes). Stir well.



4. Add a small amount of water and let it cook for 10–15 minutes.



5. Stir occasionally. Add peanut butter if using.



6. Season with salt, simmer 2 more minutes, then remove from heat.





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🍽️ Serving Suggestion


Serve Derere hot with sadza rezviyo.


Traditionally eaten with clean hands—no forks needed.


You can add roasted mopane worms (madora) or relish of dried vegetables (mufushwa) as a side.




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🪘 Cultural Significance


This meal is common in Mashonaland and Matabeleland regions.


Zviyo is a drought-resistant crop, tied to food security and resilience in rural areas.


Cooking okra with ashes is an ancestral technique to enhance nutrition and flavor.




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