Entree: Zimbabwe – Southern Culinary Region – Nhedzi (Hearty Zimbabwean goat and peanut stew finished with leafy greens)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Total 2 hrs 5 min

Ingredients

- 2 lb (900 g) goat shoulder, trimmed and cut into 1–2 inch pieces
- 2 tbsp (30 ml) vegetable oil
- 2 medium onions, thinly sliced, about 10 oz (300 g)
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 tbsp (15 ml) tomato paste
- 2 medium tomatoes, chopped, about 8 oz (225 g)
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2 g) cayenne pepper or to taste
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 cup (240 ml) water or beef stock
- 1/2 cup (120 g) smooth peanut butter (or ground peanuts)
- 8 oz (225 g) fresh collard greens or spinach, chopped
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) fresh cilantro, chopped for garnish

Instructions

1. Season the goat pieces with 1/2 tsp salt and 1/4 tsp pepper. Heat the oil in a heavy pot over medium-high heat and brown the meat in batches until deeply caramelized, about 4–5 minutes per batch; remove and set aside.
2. Reduce heat to medium, add the sliced onions to the pot, and cook until soft and golden, about 8–10 minutes. Add the garlic and ginger and cook 1 minute more until aromatic.
3. Stir in the tomato paste, chopped tomatoes, ground coriander, paprika, and cayenne; cook 2–3 minutes to concentrate the flavors.
4. Return the browned goat to the pot, add 1 cup (240 ml) water or stock, scrape up any browned bits, bring to a simmer, then cover and reduce heat to low. Cook gently for 1 to 1 1/2 hours, or until the meat is tender.
5. Whisk the peanut butter with a few tablespoons of hot cooking liquid until smooth, then stir the mixture back into the stew. Simmer uncovered 10–15 minutes to thicken and meld flavors.
6. Stir in the chopped greens, lemon juice, and remaining salt to taste; cook until the greens are wilted and tender, 3–5 minutes.
7. Adjust seasoning, garnish with chopped cilantro, and serve hot alongside sadza, rice, or flatbread.