Entree: Zimbabwe – Northern Culinary Region – Gango (Hearty peanut and beef stew with leafy greens)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Additional 5 min

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) stewing beef, cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped, approx. 8 oz (225 g)
- 3 cloves garlic, minced, approx. 9 g
- 1 tbsp (15 ml) fresh ginger, grated, approx. 15 g
- 2 medium tomatoes, chopped, approx. 10 oz (300 g)
- 2 tbsp (30 g) tomato paste
- 1/2 cup (125 g) natural peanut butter (groundnut paste)
- 3 cups (720 ml) beef or vegetable stock
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 small fresh chili or 1/2 tsp (2 g) chili flakes, optional
- 8 oz (225 g) collard greens or spinach, trimmed and roughly chopped
- 2 tbsp (30 ml) lemon juice or 1 tbsp (15 ml) white vinegar (optional, to brighten)
- 2 cups (360 g) white maize meal (for sadza)
- 4 cups (960 ml) water (for sadza)
- Additional salt for sadza, to taste

Instructions

1. Step 1: Heat the vegetable oil in a large heavy pot over medium-high heat. Brown the stewing beef in batches until well-seared on all sides; remove and set aside.
2. Step 2: Reduce heat to medium, add the chopped onion and sauté until translucent, about 5–7 minutes. Add the garlic and ginger and cook 1 minute more until fragrant.
3. Step 3: Stir in the chopped tomatoes and tomato paste; cook 3–4 minutes until tomatoes begin to break down.
4. Step 4: Return the browned beef to the pot. Whisk the peanut butter into 1 cup (240 ml) of the stock to make a smooth slurry, then add the slurry and the remaining stock to the pot. Add salt, pepper, and chili if using.
5. Step 5: Bring to a gentle simmer, cover partially, and cook for 1.5–2 hours, or until beef is tender, stirring occasionally and adding water if the stew becomes too thick.
6. Step 6: When beef is tender, stir in the chopped greens and simmer uncovered 8–10 minutes until they are wilted and the sauce is glossy. Adjust seasoning and add lemon juice or vinegar to balance flavors.
7. Step 7 (Sadza): While the stew simmers, bring 4 cups (960 ml) water to a boil in a separate pot with a pinch of salt. Gradually whisk in 1 cup (180 g) of maize meal to make a thick porridge, then reduce heat and stir in the remaining 1 cup (180 g) maize meal, stirring continuously until the sadza is thick and smooth, about 5–10 minutes. Cover and let rest 5 minutes before shaping.
8. Step 8: Serve the Gango hot alongside scoops of sadza, using sadza to mop up the peanut sauce.