Season 2 Episode 22: Palmerston North
This week on Neighbourhood, Axel de Maupeou, city cultural coordinator and new citizen, shows us around his hometown, Palmerston North.
Well taste a traditional Zimbabwean dish, hear a treasured Vietnamese musical instrument, explore what it means to be an immigrant through the work of a Chilean playwright and discover the way new migrants can find a sense of community on the sports field.
Axel de Maupeao has mixed French, Belgian and German heritage. He and his wife and children moved to New Zealand in 2006. He believes one of the things that has really helped him settle into his new home town has been playing in a band with a real multi-cultural line up Scottish, Hungarian, Kiwi and Axel himself.
This week Palmerston North local, Dorcus Shumba, shares with us the recipe for Sadza one of the staple dishes of her home country Zimbabwe.
- 4 cups cornmeal or white maize flour.
- Make sure you have a strong arm and wooden spoon!
- Boil about 4 cups of the water in a pot.
- Set aside about 1/4 of your cornmeal
- Mix the rest with 3 to 4 cups of water to make a thick paste
- Slowly add this paste to the boiling water, stirring all the time so as to prevent lumps from forming.
- Bring to the boil again. Keep stirring or it will stick and burn the bottom of the pot! Keep cooking and stirring for a few more minutes.
- Slowly add the remaining cornmeal to the pot. The sadza should become very thick and smooth and should begin to pull away from the sides of the pot and form a large ball.
- 8. Cook for a few minutes more.
- 9. Transfer to a serving bowl or plate.
- 10.Use a wooden spoon to shape the mixture into small round shape. You may use wet hands to help shape the sadza
Serve with meat and/or vegetable relish.