Entree: Zimbabwe – Northern Culinary Region – Nhedzi (Hearty Northern Zimbabwean goat stew with peanut sauce and pumpkin leaves, traditionally served with sadza)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 20 min

Total 1 hr 40 min

Ingredients

- 2 lb (900 g) goat shoulder, trimmed and cut into 1–1.5 inch pieces (approx. usable weight)
- 2 tbsp (30 ml) cooking oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1–2 fresh red chiles, sliced (adjust to heat preference)
- 2 cups (480 ml) canned crushed tomatoes or fresh tomatoes, broken down
- 1/2 cup (120 g) smooth peanut butter
- 1 cup (240 ml) water or light stock, plus extra as needed
- 1 bouillon cube (beef or vegetable) or 1 tsp (5 g) stock powder
- 4 cups packed (about 120 g) pumpkin leaves or collard greens, stems removed and chopped
- 1 medium potato, peeled and cut into 1/2-inch cubes (optional)
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (5 g) salt, plus more to taste
- 1 tbsp (15 ml) lemon juice or vinegar (to brighten)
- 2 tbsp (30 ml) chopped fresh parsley or coriander for garnish
- Sadza:
  - 2 cups (300 g) white maize meal (coarse cornmeal)
  - 4 cups (950 ml) water
  - 1/2 tsp (2.5 g) salt

Instructions

1. In a large pot or Dutch oven, heat the cooking oil over medium-high heat. Add the goat pieces and brown 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 garlic and sliced chiles and cook 1 minute more until fragrant.
3. Return the browned goat to the pot. Stir in the crushed tomatoes, smoked paprika, black pepper, bouillon cube, and 1 cup (240 ml) water or stock. Bring to a simmer, cover, and cook gently for 45–60 minutes until the goat is nearly tender, adding water as needed to maintain a saucy consistency.
4. Meanwhile, prepare the peanut sauce by whisking the peanut butter with 1/2 cup (120 ml) warm cooking liquid from the pot until smooth. Stir the peanut mixture back into the stew and simmer 10 minutes.
5. Add the chopped pumpkin leaves (or collard greens) and the potato cubes if using. Simmer uncovered another 10–15 minutes until the greens are wilted and the potato is tender. Adjust salt and pepper; finish with lemon juice or vinegar to brighten.
6. While the stew finishes, make the sadza: bring 4 cups (950 ml) water and 1/2 tsp (2.5 g) salt to a boil in a heavy saucepan. Gradually whisk in the 2 cups (300 g) maize meal until smooth. Reduce heat to low and cook, stirring constantly until thickened, about 5 minutes. Remove from heat, cover, and let sit 5 minutes; then beat or stir vigorously until smooth and firm.
7. Serve the Nhedzi stew hot, garnished with chopped parsley or coriander, alongside portions of sadza to scoop up the sauce.