Entree: Zimbabwe – Southern Culinary Region – Gango (Hearty slow-simmered meat and vegetable stew traditionally served with maize porridge)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 45 min

Total 2 hrs 10 min

Ingredients

- 2 lb (907 g) beef chuck, cut into 1–1½ inch pieces
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, thinly sliced (about 10 oz / 280 g)
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 medium tomatoes, chopped (about 10 oz / 280 g)
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) beef stock or water
- 2 tbsp (32 g) smooth peanut butter
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) dried thyme
- 1 fresh chili, sliced, or 1/2 tsp (1 g) red pepper flakes (optional)
- 2 medium carrots, cut into chunks (about 10 oz / 280 g)
- 2 medium potatoes, cut into chunks (about 12 oz / 340 g)
- 1 cup (150 g) chopped greens such as collard greens or kale
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (30 ml) vegetable oil or reserved pan juices for finishing
- For Sadza:
- 2 cups (240 g) white maize meal (coarse cornmeal)
- 3 cups (720 ml) water
- Pinch of salt

Instructions

1. Pat beef pieces dry and season with salt and pepper. Heat 2 tbsp (30 ml) vegetable oil in a large heavy pot over medium-high heat and brown the beef in batches until well seared on all sides. Remove and set aside.
2. In the same pot, lower heat to medium and add sliced onions. Cook, stirring, until soft and beginning to caramelize, about 8–10 minutes. Add garlic and ginger and cook 1 minute until fragrant.
3. Stir in chopped tomatoes and tomato paste and cook 3–4 minutes until they begin to break down. Add smoked paprika, ground coriander, thyme, and sliced chili if using; cook 1 minute to bloom the spices.
4. Return beef to the pot, add beef stock or water, and bring to a gentle simmer. Cover partially and simmer 45 minutes, stirring occasionally, until beef is nearly tender.
5. Whisk peanut butter with a few tablespoons of hot cooking liquid until smooth, then stir into the stew. Add carrots and potatoes, cover, and simmer another 20–30 minutes until vegetables and beef are tender.
6. Stir in chopped greens, adjust seasoning with salt and pepper, and simmer 3–5 minutes more until greens are wilted. If the sauce is thin, increase heat and reduce uncovered for a few minutes to thicken.
7. While stew finishes, make the sadza: bring 3 cups (720 ml) water and a pinch of salt to a boil in a medium saucepan. Reduce to a vigorous simmer. Gradually sprinkle in 2 cups (240 g) maize meal while stirring continuously with a wooden spoon to avoid lumps.
8. Continue stirring over low heat until the mixture thickens and pulls away from the sides, about 5–8 minutes. Cover and steam on very low for 5 minutes. Wet the spoon and turn the sadza into a smooth mound.
9. To serve, place a generous scoop of sadza on each plate and ladle the gango stew alongside or over the sadza. Drizzle 2 tbsp (30 ml) of reserved oil or pan juices over the stew and garnish with chopped fresh greens if desired.