In a large pot, pour 4.5 cups of cold/room temperature water:

• a. Gradually add 3 cups of cornmeal
• b. to the water while stirring continuously to avoid lumps.
• c. Stirring continuously ensures a smooth texture for the Sadza.

Once the cornmeal is well combined with the water and there are no lumps, pour 6 cups of hot water into the pot. Stir well to mix everything thoroughly:

• a. Hot water helps to cook the Sadza faster.
• b. Mixing the hot water thoroughly with the cornmeal-water mixture ensures even cooking.

Place the pot on the stove over medium-high heat. Continuously stir the mixture with a wooden spoon (g) to prevent sticking to the bottom of the pot and burning:

• a. Cooking Sadza over medium-high heat ensures it cooks evenly and doesn't take too long to be ready.
• b. A wooden spoon is recommended to stir the Sadza, as it prevents scratching the pot and is gentle on the mixture.
• c. Stirring prevents the Sadza from burning and maintains its smooth consistency.

As the mixture starts to thicken, reduce the heat to low to avoid overcooking:

• a. The Sadza will begin to thicken as it cooks.
• b. Lowering the heat prevents the Sadza from becoming too dense or drying out.

Continue stirring the Sadza occasionally to prevent clumps from forming:

• a. Stirring occasionally ensures that the Sadza cooks evenly without forming clumps.

Let the Sadza cook for about 30-40 minutes until it reaches a smooth, thick consistency:

Note: The cooking time may vary depending on the type of cornmeal used and the heat level.