Entree: Eswatini – National Cuisine – Sitfubi (A hearty Swazi peanut stew with meat and leafy greens served with thick maize porridge)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 25 min

Total 1 hr 50 min

Ingredients

- 1 lb (454 g) beef stew meat, trimmed and cut into 1-inch cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped, approx. 6 oz (170 g)
- 3 cloves garlic, minced, approx. 9 g
- 2 medium tomatoes, chopped, approx. 10 oz (280 g) total
- 2 tbsp (30 g) tomato paste
- 1 cup (240 g) smooth peanut butter (or ground roasted peanuts)
- 3 cups (720 ml) beef or chicken broth, plus extra as needed
- 1–2 cups (225–450 g) chopped leafy greens (spinach, collard greens, or pumpkin leaves)
- 1 tsp (5 g) brown sugar (optional, to balance acidity)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 small fresh chili, minced (optional)
- Fresh cilantro or parsley, chopped, 1/4 cup (15 g) for garnish
- For the maize porridge (sishwala): 2 cups (240 g) coarse maize meal (cornmeal) and 6 cups (1.4 L) water
- Additional water for thinning or adjusting consistency

Instructions

1. In a heavy pot or Dutch oven, heat 2 tbsp (30 ml) oil over medium-high heat. Season the beef cubes with a little salt and brown them in batches until well colored; remove and set aside.
2. Reduce heat to medium, add the chopped onion and sauté until translucent, about 5–7 minutes. Add the minced garlic and cook 1 minute.
3. Stir in the chopped tomatoes and tomato paste, cooking until the tomatoes break down, about 6–8 minutes. Return the browned beef to the pot.
4. Add 3 cups (720 ml) broth, bring to a simmer, then reduce heat to low, cover, and cook until the beef is tender, about 45–60 minutes. Add more broth or water if needed to keep meat just covered.
5. Whisk the peanut butter with 1/2 cup (120 ml) warm broth in a small bowl until smooth, then stir into the stew. Simmer gently for 10–15 minutes, stirring frequently so the peanut does not stick or separate. Add brown sugar and chili if using.
6. Stir in the chopped leafy greens and cook until wilted and tender, about 5–7 minutes. Adjust seasoning with salt and black pepper and thin with extra water or broth to desired consistency.
7. Meanwhile, make the maize porridge (sishwala): bring 6 cups (1.4 L) water to a boil in a heavy saucepan. Gradually whisk in the 2 cups (240 g) maize meal, reduce heat to low, and cook, stirring frequently, until thick and smooth, about 10–15 minutes. Cover and keep warm.
8. Serve the Sitfubi hot, garnished with chopped cilantro or parsley, alongside generous portions of sishwala for dipping and scooping.