Entree: Eswatini – Central Culinary Region – Umshibo (Hearty Swazi beef and peanut stew with leafy greens and firm maize dumplings)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 50 min

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) vegetable oil
- 2 medium onions, sliced, about 10 oz (280 g)
- 3 cloves garlic, minced, about 9 g
- 1 tbsp (15 g) grated fresh ginger
- 1 cup (240 ml) crushed tomatoes or canned diced tomatoes, lightly mashed
- 4 cups (960 ml) beef stock, hot
- 1/2 cup (120 g) smooth peanut butter (natural unsweetened)
- 6 cups (about 180 g) chopped leafy greens (spinach, Swiss chard, or local amaranth)
- 1 bay leaf
- 1 tsp (2 g) ground coriander
- 1/2–1 tsp (1–2 g) mild chili flakes or to taste
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) lemon juice or 1 tbsp (15 ml) vinegar (optional, to brighten)
- For maize dumplings:
  - 2 cups (320 g) fine maize meal (cornmeal)
  - 2 cups (480 ml) water
  - 1 tsp (6 g) salt
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish (optional)

Instructions

1. Season the beef cubes with salt and pepper. In a heavy pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the beef in batches so pieces develop a good sear, about 4–5 minutes per batch. Remove browned beef and set aside.
2. Reduce heat to medium, add the sliced onions and sauté until soft and beginning to color, about 6–8 minutes. Add garlic and ginger and cook 1 minute until fragrant.
3. Stir in the crushed tomatoes and ground coriander, cook 2–3 minutes. Return the beef to the pot, add the bay leaf, and pour in the hot beef stock so the meat is just covered. Bring to a simmer.
4. Cover and simmer gently for 1 to 1 1/2 hours, or until the beef is tender, stirring occasionally and adding a little extra water or stock if the pot becomes too dry.
5. While the beef simmers, make the maize dumplings: bring 2 cups (480 ml) water and 1 tsp (6 g) salt to a boil in a saucepan. Reduce heat to low, pour in the maize meal in a steady stream while stirring vigorously with a wooden spoon until mixture thickens into a stiff dough. Remove from heat and let cool slightly; with wet hands, shape the dough into 6 firm dumplings about the size of a golf ball. Set aside.
6. When the beef is tender, remove the bay leaf and stir in the peanut butter until fully incorporated and the stew is glossy and slightly thickened. Taste and adjust seasoning with salt, pepper, and chili flakes. Add lemon juice or vinegar if desired to brighten flavors.
7. Add the chopped leafy greens to the stew and stir until wilted, about 3–5 minutes.
8. Gently place the prepared maize dumplings on top of the stew, cover, and simmer on low for 12–15 minutes to allow dumplings to cook through and absorb flavor. Alternatively, you can serve dumplings alongside and spoon stew over them.
9. Serve hot, garnished with chopped cilantro or parsley if using.