Pretty much every African country seems to have a version of this dish - made with maize or other starchy floury thing, which can be prepared in a number of ways, from a soupy paste through to a solid dumpling to accompany other things. I held off making any of these as they looked, well, a bit boring. But as the Olympic Food Challenge barrelled to a close (One more dish to go after this one...) I finally gave in and made Sidvudvu, which we served with, ummm, boerwors (Yes, I know this is South African, but my search for Impala steaks bore no fruit, so to speak...)Also on the sadly non-authentic side is the sour cream, which I am reliably informed should really be something called amaas, a fermented milk product. I hope you will forgive these small inaccuracies as it's been a long 19 days and I am now hallucinating foods of the world...
