Entree: Zimbabwe – Northern Culinary Region – Sadza neNyama (Thick cornmeal porridge served with a hearty tomato-and-beef stew)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Additional 5 min

Total 1 hr 55 min

Ingredients

- 4 cups (960 ml) water for sadza
- 2 cups (240 g) fine white maize meal (cornmeal) for sadza
- 1 tbsp (15 ml) vegetable oil for sadza (optional)
- 1.5 lb (680 g) beef chuck, cut into 1-inch pieces
- 2 tbsp (30 ml) vegetable oil for stew
- 1 large onion, chopped (about 150 g)
- 2 cloves garlic, minced (about 6 g)
- 2 cups (480 g) chopped fresh tomatoes or canned tomatoes
- 2 tbsp (30 g) tomato paste
- 1.5 cups (360 ml) beef stock or water
- 2 tbsp (30 g) smooth peanut butter (optional, for traditional richness)
- 2 cups (120 g) chopped greens (pumpkin leaves, collard greens, or spinach)
- 1 tsp (5 ml) salt, plus more to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 tsp (5 ml) paprika or mild chili (optional)

Instructions

1. Brown the beef: Heat 2 tbsp (30 ml) vegetable oil in a heavy pot over medium-high heat. Add the beef pieces, season with 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) pepper, and sear until well browned on all sides, 6–8 minutes. Remove and set aside.
2. Sauté aromatics: In the same pot reduce heat to medium, add the chopped onion and sauté until softened, 5–7 minutes. Add garlic and cook 1 minute until fragrant.
3. Build the stew: Stir in the chopped tomatoes and tomato paste, scraping up browned bits. Return the beef to the pot, add 1.5 cups (360 ml) beef stock (or water), 1 tsp (5 ml) salt, paprika if using, and bring to a simmer. Cover, reduce heat to low, and simmer gently until beef is tender, 1 to 1 1/2 hours.
4. Finish the stew: If using, whisk in 2 tbsp (30 g) peanut butter until incorporated to thicken and enrich the sauce. Add the chopped greens, stir, and cook uncovered 5–10 minutes until greens are wilted and the sauce has thickened. Adjust seasoning to taste.
5. Make the sadza: Bring 4 cups (960 ml) water to a boil in a separate heavy saucepan. Add a pinch of salt. Reduce to a vigorous simmer and gradually pour in 1 cup (120 g) of maize meal while stirring constantly with a wooden spoon to avoid lumps. When it thickens, add the remaining 1 cup (120 g) maize meal all at once, reduce heat to low, and beat vigorously until smooth and pulling away from the sides, about 3–5 minutes. Cover and steam for 5 minutes. Optionally stir in 1 tbsp (15 ml) vegetable oil for silkiness.
6. Serve: Wet a serving spoon or hand to shape portions of sadza, place on plates, and spoon the beef stew alongside or over the sadza. Eat immediately while hot.