Entree: Eswatini – National Cuisine – Umncweba (Marinated and grilled beef shoulder served with maize porridge and sautéed greens)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 2 hrs

Total 2 hrs 35 min

Ingredients

- 2 lb (900 g) beef shoulder, trimmed and cut into 6 flat steaks
- 1/4 cup (60 ml) vegetable oil
- 3 tbsp (45 ml) lemon juice
- 4 cloves garlic, minced
- 1 tbsp (6 g) ground coriander
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) coarse salt
- 1/2 tsp (2.5 g) black pepper
- 1 tsp (5 g) brown sugar
- 1 small onion, thinly sliced (about 4 oz / 115 g)
- 1 tbsp (15 ml) vegetable oil for frying onions
- 2 cups (300 g) maize meal (mielie meal) for pap
- 6 cups (1.4 L) water for pap, plus extra as needed
- 1 tsp (5 g) salt for pap, or to taste
- 1 tbsp (14 g) butter (optional) for finishing pap
- 1 bunch kale or collard greens, stems removed and leaves chopped (about 8 oz / 225 g)
- 1 tbsp (15 ml) oil for sautéing greens

Instructions

1. In a bowl combine 1/4 cup vegetable oil, lemon juice, minced garlic, ground coriander, smoked paprika, brown sugar, 1 tsp salt, and 1/2 tsp pepper to make the marinade.
2. Place beef steaks in a shallow dish or zip-top bag, pour marinade over, massaging to coat. Add sliced onion to the marinade, cover, and refrigerate at least 2 hours or overnight for best flavor.
3. Bring marinated beef to room temperature while preparing sides. Preheat a grill or heavy skillet to medium-high heat.
4. Make the pap: bring 6 cups water and 1 tsp salt to a boil in a medium pot. Gradually whisk in maize meal, reduce heat to low, and simmer, stirring frequently, until thick and smooth, about 15–20 minutes. Stir in butter if using and keep warm.
5. Lightly oil the grill grates or skillet. Grill beef steaks over medium-high heat until browned and cooked to desired doneness, about 4–6 minutes per side for medium depending on thickness.
6. While beef rests 5 minutes after grilling, heat 1 tbsp oil in a skillet over medium heat and quickly sauté chopped greens until wilted and tender, about 4–6 minutes. Season with a pinch of salt.
7. Slice the rested beef against the grain if desired. Serve steaks alongside a scoop of mielie pap and a portion of sautéed greens.