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Fascinating! You sent me on a Google quest for more about sadza and how it compares to grits. I even found a comment that it is sometimes prepared with peanut butter. May have to try that with grits!
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Well, a popular "relish" to accompany sadza is spinach, and some people (my husband is one) like to stir peanut butter into the spinach. I don't like that at all! I know there are ex-pat South Africans in the States selling their "home" foods - my brother is American-South African (in Louisiana) and one of his friends imports stuff from South Africa. Don't ask me why, but Americans here do the same thing - Oreos and so forth.
If you can, it's really worth getting hold of "coarse braai pap" which is, at its name suggests, coarsely ground and much more full of flavour.
Not sure about the US, but here in Australia we only grow yellow, or sweet, corn. The maize predominantly used in (I think) most African countries is white - huge white cobs. It has a very different flavour, much nuttier than sweetcorn. I really missed white corn on the cob when we moved over here.