Zimbabweans Cook Favorites – Gango, Sadza & Collard Greens

Gango is a relatively new dish that has been gaining popularity with Zimbabweans. The word gango actually mans a pan like utensil that is used to dry roast peanuts or corn. The dish has been made popular using different kinds of meat and a leafy green vegetable. There is no right or wrong with this dish, you can use any kind of meat you like and any kind of leafy greens.

Sadza is a traditional Zimbabwean dish that holds a special place in the country’s culinary heritage. It is a thick porridge made from cornmeal and is typically cooked by slowly simmering cornmeal in water until it reaches a thick, smooth consistency.

The preparation of Sadza involves stirring the cornmeal continuously to prevent lumps from forming and to ensure even cooking. Sadza is not only a source of sustenance but also a symbol of cultural identity and communal dining in Zimbabwe. It is often shared among family and friends, served in large communal bowls where everyone can gather around and enjoy the meal together. The simplicity and versatility of Sadza have made it a beloved and integral part of Zimbabwean cuisine.

Collard greens, also known simply as collards, are leafy green vegetables that belong to the cabbage family. They are characterized by their large, dark green, and broad leaves, which are thick and slightly coarse in texture. Collard greens are native to the Mediterranean region but have become popular in various cuisines worldwide.

Collard greens have a mild and earthy flavor, similar to other leafy greens like kale and spinach. They have a slightly bitter undertone, especially in older leaves, which can be balanced with cooking methods and seasoning. Collards are highly nutritious and are packed with vitamins A, C, and K, as well as fiber, calcium, and iron.

When cooked, collard greens are typically braised, sautéed, or steamed until tender. They can be used as a side dish, added to soups, stews, or stir-fries. Collard greens are known for their robust nature and ability to withstand longer cooking times, making them an excellent choice for slow-cooked dishes.

Recipe: Chicken Gango

Ingredients
1/4 lb chicken gizzards
1/2 lb chicken feet
1/4 lb chicken livers
1/2 cup onion chopped
1/2 cup peppers chopped
2 cloves garlic crushed
1 teaspoon curry
1 cup kale/rape greens chopped
1 teaspoon red pepper flakes

Instructions
Boil gizzards until almost tender and add chicken feet. Cook until tender. Add oil and add the chicken livers. Stir until browned.

Add onions and peppers and stir for a minute. Add the garlic and spices.

Add the kale or rape greens and stir until wilted. Season with salt and pepper. Serve immediately with sadza or rice.

Recipe: Sadza

Ingredients:

• 2 cups white maize meal (cornmeal)
• 4 cups water
• Salt to taste

Instructions:

1. In a large pot, bring the water to a boil.
2. In a separate bowl, mix the maize meal with a little water to form a smooth paste, ensuring there are no lumps.
3. Gradually pour the maize meal paste into the boiling water while stirring continuously with a wooden spoon or whisk. This helps prevent lumps from forming.
4. Reduce the heat to medium-low and continue stirring the mixture with a wooden spoon or whisk. Make sure to scrape the bottom of the pot to prevent the sadza from sticking.
5. Cook the sadza for about 15-20 minutes, stirring frequently, until it thickens to a smooth and stiff consistency. The sadza should have the consistency of a thick mashed potato or play-dough.
6. Reduce the heat to low and cover the pot with a lid. Allow the sadza to simmer for an additional 5-10 minutes. This helps to fully cook the cornmeal and allows the flavors to develop.
7. Remove the lid and stir the sadza vigorously, breaking up any lumps and ensuring it is smooth and well cooked. At this point, you may need to add a little more water if the sadza is too thick or dry. Add the water gradually to achieve the desired consistency.
8. Taste the sadza and add salt to your preference, stirring well to incorporate the salt throughout.
9. Once the sadza is cooked to your liking, remove it from the heat.
10. Serve the sadza hot alongside your favorite stews, relishes, or grilled meats. In Zimbabwean tradition, it is common to use your hands to shape small portions of sadza into balls or flat disks, creating a well in the center to scoop up the accompanying dishes.

Sadza is a versatile dish that can be enjoyed with a variety of accompaniments such as vegetables, meat stews, or bean dishes. It forms a fundamental part of Zimbabwean cuisine and is often shared in communal settings, bringing people together around a meal.