Saladmaster Cooking with Zimbabwean Influence | Sadza | Okra | Greens | Neolife Cooking Club

Introduce the electric skillet and set it to 230 degrees.

Season the chicken with paprika and turmeric, adding a little water to help the seasoning stick.

Check if the skillet is preheated by sprinkling water; if it dances, it's ready.

Place the chicken in the skillet without oil and cook.

Add minced meat to the insert of the skillet to cook without oil, allowing fat to drip into the water below.

Chop cabbage using a Salad Master food processor, adding frozen peas and sweet corn to the skillet.

Add a washed egg to the vegetables in the skillet for cooking.

Add salt to the vegetables as an experiment to check mineral retention during cooking.

Close the skillet and observe the cooking process, ensuring the salt remains intact, indicating minerals are preserved.

Crack the egg to check its doneness after cooking with the vegetables.

Prepare a chocolate cake using water from the vegetables and oils rendered from them instead of butter.

Use an apple as a base for the cake instead of traditional butter.

Prepare sadza by mixing maze milk with cold water to create a paste and heat it in the MP5 skillet.

Once bubbling, reduce the temperature to 140 degrees and add more maze milk to achieve desired consistency.

Preheat the electric skillet for frying fish and check readiness with water.

Dry the fish with paper towels before placing it in the skillet to prevent sticking.

Cook the fish at 230 degrees for 15 minutes, then flip it to the other side and cook for another 10 minutes.

Remove the fish and use the rendered oil to fry greens, adding red peppers to the skillet.

Preheat another skillet for frying okra and onions without oil.

Equipment Needed

Dietary

Allergens