Entree: Eswatini – National Cuisine – Sidvudvu (Hearty Swazi beef and leafy-greens stew traditionally served with maize porridge)

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 20 min

Cook 1 hr 10 min

Total 1 hr 30 min

Ingredients

- 1.5 lb (680 g) beef chuck, cut into 1-inch cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped (8 oz / 225 g)
- 3 cloves garlic, minced (0.35 oz / 10 g)
- 2 medium tomatoes, chopped (10 oz / 280 g)
- 2 medium carrots, sliced (6 oz / 170 g)
- 2 cups (150 g) chopped collard greens or fresh spinach
- 1 cup (240 ml) beef stock
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 ml) paprika
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh parsley for garnish
- For the pap: 1 cup (120 g) coarse maize meal (for 4 servings) and about 4 cups (960 ml) water, plus salt to taste

Instructions

1. Heat the vegetable oil in a heavy pot over medium-high heat. Season the beef cubes with salt and pepper, then brown them in batches until well-seared on all sides. Remove and set aside.
2. Reduce heat to medium and add the chopped onion. Sauté until soft, about 5 minutes. Add the garlic and cook 30 seconds until fragrant.
3. Stir in the chopped tomatoes, tomato paste, and paprika. Cook 3–4 minutes to combine and loosen the pan fond.
4. Return the browned beef to the pot, add the sliced carrots, bay leaf, and beef stock. Bring to a simmer, then reduce heat to low, cover, and cook gently until the beef is tender, about 45–60 minutes.
5. Once the beef is tender, stir in the chopped greens and simmer uncovered for 5–10 minutes until the greens are wilted and the sauce has thickened slightly. Adjust seasoning with salt and pepper.
6. While the stew finishes, make the pap: bring 4 cups (960 ml) water to a boil, add a pinch of salt, then slowly whisk in the maize meal to avoid lumps. Reduce heat to low and simmer, stirring frequently, until thick and smooth, about 10–15 minutes. Remove from heat and let stand a few minutes.
7. Serve the Sidvudvu ladled over or alongside the pap, garnish with chopped parsley, and enjoy. Leftovers keep refrigerated for up to 3 days; reheat gently over low heat.