Entree: Zimbabwe – Southern Culinary Region – Sadza neNyama (Thick cornmeal porridge served with a slow-simmered savory meat stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 30 min

Additional 20 min

Total 1 hr 55 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 1.5 lb beef chuck, cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped (about 8 oz)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 medium tomatoes, chopped (about 10 oz)
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 ml) paprika
- 1 tsp (5 ml) dried thyme
- 1/2 tsp (2.5 ml) chili flakes (optional)
- 2 cups (480 ml) beef stock or water
- Salt and freshly ground black pepper to taste
- 2 cups (480 ml) white maize meal (mealie-meal or coarse white cornmeal)
- 4 cups (960 ml) water for sadza (plus extra for adjusting)
- 1/2 tsp (2.5 ml) salt for sadza
- 2 cups chopped greens (spinach, collard greens, or kale)
- 1 tbsp (15 ml) butter or 1 tbsp (15 ml) vegetable oil for greens

Show original ingredient measurements

- 1.5 lb (680 g) beef chuck, cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped (about 8 oz (225 g))
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 medium tomatoes, chopped (about 10 oz (280 g))
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 ml) paprika
- 1 tsp (5 ml) dried thyme
- 1/2 tsp (2.5 ml) chili flakes (optional)
- 2 cups (480 ml) beef stock or water
- Salt and freshly ground black pepper to taste
- 2 cups (480 ml) white maize meal (mealie-meal or coarse white cornmeal)
- 4 cups (960 ml) water for sadza (plus extra for adjusting)
- 1/2 tsp (2.5 ml) salt for sadza
- 2 cups (60 g) chopped greens (spinach, collard greens, or kale)
- 1 tbsp (15 ml) butter or 1 tbsp (15 ml) vegetable oil for greens

Instructions

1. Heat 1 tbsp (15 ml) vegetable oil in a heavy pot over medium-high heat and brown the beef pieces on all sides; remove and set aside.
2. Add remaining 1 tbsp (15 ml) oil to the pot, reduce heat to medium, then sauté the chopped onion until soft and translucent, about 6–8 minutes.
3. Stir in minced garlic and grated ginger and cook 1 minute until fragrant.
4. Add chopped tomatoes and tomato paste; cook until tomatoes break down and mixture thickens, about 6–8 minutes.
5. Return browned beef to the pot, add paprika, thyme, chili flakes (if using), and pour in 2 cups (480 ml) beef stock. Bring to a simmer, then reduce heat, cover partially, and cook gently for 1 to 1 1/2 hours until beef is tender, stirring occasionally and adding water if needed.
6. While the stew simmers, make the sadza: bring 4 cups (960 ml) water and 1/2 tsp (2.5 ml) salt to a rolling boil in a heavy saucepan.
7. Reduce heat to medium-low. Gradually sprinkle 1 cup (240 ml) maize meal into the boiling water while whisking or stirring vigorously to avoid lumps; continue stirring until it begins to thicken.
8. Add the remaining 1 cup (240 ml) maize meal in handfuls, stirring constantly with a wooden spoon or sturdy whisk until the mixture thickens into a stiff porridge and pulls away from the sides, about 5–8 minutes. Add small splashes of hot water if it becomes too stiff while cooking.
9. Once smooth and firm, reduce heat to very low, cover and cook 2–3 minutes to finish; shape onto a platter with wet hands or a spoon.
10. Sauté the chopped greens in 1 tbsp (15 ml) butter or oil over medium heat until wilted and bright, seasoning with salt and pepper.
11. Taste the beef stew and adjust seasoning; if the sauce is thin, increase heat and reduce uncovered for a few minutes to concentrate flavors.
12. Serve dollops of nyama (beef stew) alongside or over portions of sadza with the wilted greens on the side.