Entree: Eswatini – Central Culinary Region – Umkhunsu (Traditional Swazi beef and ground-peanut stew with leafy greens)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Total 1 hr 30 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 lb (454 g) stewing beef, cut into 1-inch (25 mm) cubes
- 1 large onion, about 6 oz (170 g), chopped
- 3 cloves (9 g) garlic, minced
- 1 tbsp (15 g) tomato paste
- 14 oz (400 g) canned diced tomatoes
- 1 cup (240 ml) beef stock or water
- 1/2 cup (120 g) smooth peanut butter (ground peanuts)
- 2 cups (60 g) chopped pumpkin leaves or collard greens (or spinach)
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) ground cayenne or to taste
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 ml) lemon juice
- Cooked maize meal (pap) or rice, for serving

Instructions

1. Heat the oil in a heavy pot over medium-high heat. Season the beef cubes with a little salt and brown them in batches until well seared on all sides; remove and set aside.
2. Reduce heat to medium, add the chopped onion and sauté until softened, about 5–7 minutes. Add the minced garlic and tomato paste and cook 1–2 minutes, stirring to combine.
3. Return the browned beef to the pot, add the diced tomatoes and beef stock, bring to a simmer, then reduce heat and cover. Cook gently for 45–60 minutes until the beef is tender.
4. In a small bowl, whisk the peanut butter with a few tablespoons of hot stew liquid until smooth, then stir this peanut mixture back into the pot.
5. Add the ground coriander and cayenne, adjust seasoning with salt, and simmer uncovered for another 10–15 minutes so the sauce thickens and flavors meld.
6. Stir in the chopped pumpkin leaves or greens and cook for 3–5 minutes until wilted and tender. Finish with lemon juice and adjust seasoning.
7. Serve the umkhunsu hot with cooked maize meal (pap) or rice, spooning the rich peanut sauce and beef over the starch.