Entree: Zimbabwe – National Cuisine – Sadza neNyama (Sadza with Meat)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 35 min

Total 2 hrs

Ingredients

- 2 cups (240 g) fine white maize meal (cornmeal)
- 4 cups (960 ml) water for sadza
- 1 tbsp (14 g) butter, for sadza
- 2 lb (900 g) beef chuck, cut into 1–1.5 inch pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped (approx. 8 oz / 225 g)
- 3 cloves garlic, minced (approx. 9 g)
- 2 large tomatoes, chopped (approx. 12 oz / 340 g)
- 1 tbsp (15 ml) tomato paste
- 2 cups (480 ml) beef stock (or water and 1 bouillon cube)
- 1 Maggi or beef bouillon cube (optional)
- 1 tsp (5 g) coarse salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 bay leaf
- 1 tsp (1 g) dried thyme or 2 sprigs fresh thyme
- 1 tbsp (15 ml) Worcestershire sauce or 1 tsp (5 g) soy sauce (optional)
- 1–2 cups (240–480 ml) water as needed for the stew
- 2 cups (60 g) chopped leafy greens (collard greens, spinach, or muboora)

Instructions

1. Heat oil in a heavy pot over medium-high heat. Brown the beef pieces in batches so they develop color, then remove and set aside.
2. In the same pot, reduce heat to medium and sauté the chopped onion until soft, about 5–7 minutes; add minced garlic and cook 1 minute more.
3. Stir in chopped tomatoes and tomato paste and cook until tomatoes break down, about 5 minutes. Return beef to the pot, add beef stock (and bouillon cube if using), Worcestershire or soy sauce, bay leaf, thyme, salt, and pepper. Add enough water to nearly cover the meat.
4. Bring to a gentle boil, then reduce heat, cover partially, and simmer until beef is tender, about 1 to 1 1/2 hours, adding more water if necessary. Adjust seasoning.
5. When beef is nearly done, stir in the chopped greens and simmer uncovered a few minutes until wilted and tender. Remove bay leaf before serving.
6. For the sadza: bring 4 cups (960 ml) water to a rolling boil in a separate pot and add 1 tsp (5 g) salt. Gradually sprinkle in 2 cups (240 g) maize meal while whisking or stirring vigorously to avoid lumps.
7. Reduce heat to low and continue to stir with a wooden spoon, cooking until thick and pulling away from the sides, about 5–10 minutes. Stir in 1 tbsp (14 g) butter for sheen and flavor.
8. Shape sadza into mounds and serve hot with generous ladles of nyama (beef stew) spooned alongside or over the sadza.