From Bertha Nherera



  • 3 cups toasted finger millet flour
  • 11 cups water
  • ½ teaspoon salt

Optional toppings: sugar, milk, baobab powder, yoghurt, peanut butter, marula or mongongo nuts, dried fruit


  1. Boil a kettle or pot of water and measure out 10 cups then set aside.
  2. Measure out 3 level cups of finger millet flour-level it and place in a cooking pot.
  3. Pour one cup of cold water into the cooking pot and stir until smooth.
  4. Measure out 6 cups of the hot water, add to the pot and stir until smooth.
  5. Place the pot on the stove or fire and bring it to a boil whilst stirring. Boil for 15 minutes, adding more hot water if the mixture becomes too thick.
  6. The millet can be served as porridge at this stage.
  7. To make sadza, add between 1 ½ to 2 cups of millet flour depending on what thickness you prefer. Mix until smooth.
  8. Stirring constantly, let the pot simmer for another 10 minutes.
  9. Serve with your favourite relish.

NB: to make sour porridge, leave the millet flour to soak in cold water for two days then cook as above on the third day. You can also make whole-grain porridge by soaking finger millet grain overnight and cook until soft.

Finger millet is very rich in iron, calcium, and vitamin A, especially compared to maize meal!

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Anna Brazier
Anna Brazier is the editor of Naturally Zimbabwean. She was born in Zambia but has lived most of her life in Zimbabwe. She has a BSc in Ecology and an MSc in Sustainable Development and works as a consultant promoting sustainable agriculture, nutrition, traditional foods and community resilience in Africa and beyond. She lives in Harare with her husband and three children.