Try seasoning your sadza (ugali, pap, nshima) once in a while

[@REBsessions]

Beautiful!!!

[@tapiwaguzhamade]

Thank you!!

[@mattbargeable]

Thanks uncle, i have been craving some pap and this looks delicious! Nice inspiration to experiment with the sadza!
What was the name of the crispy layer at rhe bottom - the pap Tahdig?

[@tapiwaguzhamade]

Oh hells yeah Matt! We call the tahdig, goko. Literally means crust