Dandemutande         MAGAZINE      

 Photograph by Chicago Dzviti 
 9ΒΌ" x 14" 

White maize, a variety of corn, is the staple food of Zimbabwe. Most commonly it is made into sadza — ground fine and cooked until it is thick and dry enough to shape with the fingers into small pockets that are used to scoop up the accompanying greens with peanut sauce or meat stew. To stir a pot of thickening sadza takes both arms and considerable effort for most foreigners; Zimbabwean women whip it one-handed every day.