Entree: Eswatini – Central Culinary Region – Umncweba (Peanut and beef stew with maize porridge)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 20 min

Total 1 hr 40 min

Ingredients

- 1 1/2 lb (680 g) beef chuck, cut into 1-inch cubes
- 2 tbsp (30 ml) vegetable oil
- 1 1/2 cups (240 g) yellow onion, chopped (about 2 medium)
- 3 garlic cloves, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, grated (optional)
- 2 medium tomatoes, chopped — about 1 1/2 cups (300 g)
- 2 tbsp (30 g) tomato paste
- 3 cups (720 ml) beef or chicken stock (or water)
- 1/2 cup (120 g) smooth peanut butter (or ground roasted peanuts blended with a little stock)
- 4 cups (120 g) chopped pumpkin leaves, Swiss chard, or spinach
- 1 tsp (6 g) coarse salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1–2 tsp (5–10 ml) lemon or lime juice (to brighten)
- For sishwala (maize porridge): 1 1/2 cups (300 g) fine maize meal and 4 cups (960 ml) water (yields about 4 servings)

Instructions

1. Heat oil in a heavy-bottomed pot over medium-high heat. Brown beef cubes in batches until well-seared on all sides; remove and set aside.
2. In the same pot, reduce heat to medium and sauté onions until softened, about 5 minutes. Add garlic and ginger and cook 1 minute until fragrant. Stir in chopped tomatoes and tomato paste and cook until tomatoes break down, 4–5 minutes.
3. Return browned beef to the pot and pour in stock to cover. Bring to a simmer, reduce heat to low, partially cover, and cook 1 to 1 1/4 hours until beef is fork-tender (or use a pressure cooker for 30–40 minutes).
4. When beef is tender, whisk the peanut butter with a ladleful of hot stew liquid until smooth, then stir it back into the pot. Simmer gently 10–15 minutes to meld flavors and thicken the sauce. Add salt and pepper and adjust seasoning.
5. Stir in the chopped pumpkin leaves, chard, or spinach and cook 3–5 minutes until greens are just wilted. Finish with lemon or lime juice to lift the flavors.
6. Meanwhile, make sishwala: bring 4 cups (960 ml) water to a boil in a separate pot. Gradually pour in maize meal while stirring constantly to avoid lumps. Reduce heat to low and cook, stirring frequently, 10–15 minutes until thick and smooth. Cover and steam 5 minutes off the heat, then stir to a stiff porridge consistency.
7. Serve Umncweba hot over or alongside sishwala so each portion gets a generous ladle of the rich peanut-and-beef stew.