Entree: Eswatini – National Cuisine – Siphuphe (Hearty Swazi-style peanut and beef stew flavored with tomatoes, onions, and local greens)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Total 1 hr 45 min

Ingredients

- 1.5 lb (680 g) beef chuck, cut into 1-in (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped (about 6 oz / 170 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1 tbsp (15 g) fresh ginger, grated
- 1 tbsp (15 ml) tomato paste
- 2 cups (480 ml) canned diced tomatoes with juices
- 2 cups (480 ml) beef stock or water
- 1/2 cup (125 g) smooth peanut butter (groundnut paste)
- 1–2 fresh green chilies, seeded and chopped (optional, approx. 10 g)
- 2 medium potatoes, peeled and cut into 1-in (2.5 cm) cubes (about 10 oz / 280 g)
- 4 cups (120 g) spinach or kale, chopped
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon or lime juice (optional)

Instructions

1. Heat the vegetable oil in a heavy pot over medium-high heat. Brown the beef cubes in batches until well-seared on all sides, 3–4 minutes per side; remove and set aside.
2. In the same pot, add the onion and cook until softened, about 5 minutes. Stir in the garlic and ginger and cook 1 minute more until fragrant.
3. Add the tomato paste and cook 1 minute, then pour in the diced tomatoes and beef stock. Return the beef to the pot, bring to a simmer, cover, and cook gently for 45 minutes.
4. Stir in the peanut butter until fully incorporated and smooth, then add the potatoes and chopped chilies if using. Simmer uncovered for another 20–25 minutes until the beef is tender and potatoes are cooked.
5. Stir in the chopped spinach or kale and cook just until wilted, 2–3 minutes. Season with salt, pepper, and lemon or lime juice to brighten the flavors.
6. Serve hot as Siphuphe with stiff maize porridge (sishwala), rice, or boiled cassava.