Entree: Zimbabwe – Southern Culinary Region – Mutakura (Hearty boiled mixture of maize, beans, and groundnuts commonly served as a staple meal)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 2 cups (400 g) mixed dried beans (e.g., cowpeas, sugar beans)
- 2 cups (340 g) dried whole maize kernels (hominy/maize)
- 1 cup (140 g) raw shelled peanuts (groundnuts)
- 1 large onion, sliced — approx. 8 oz (225 g)
- 2 medium tomatoes, chopped — approx. 12 oz (340 g) total
- 3 tbsp (45 ml) vegetable oil or sunflower oil
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 1/2 tsp (1 g) smoked paprika or optional mild chili powder
- 8–10 cups (1.9–2.4 L) water for cooking, plus more if needed
- 2 tbsp (30 ml) lemon juice or 1 tbsp (15 ml) apple cider vinegar (optional, for brightening)
- Fresh chopped cilantro or parsley for garnish (optional)

Instructions

1. Rinse the dried beans and maize under cold water, then soak together in plenty of cold water overnight (at least 8 hours). Drain and rinse before cooking.
2. In a large heavy-bottomed pot, combine the soaked beans, soaked maize, and raw peanuts. Add 8 cups (1.9 L) fresh water, bring to a boil, then reduce to a gentle simmer and cover; simmer for 1 to 1 1/2 hours until beans and maize are tender, adding more water if needed to keep ingredients submerged.
3. While the pot cooks, heat 3 tbsp (45 ml) oil in a skillet over medium heat. Add the sliced onion and sauté until golden, about 8–10 minutes. Add the chopped tomatoes, 1/2 tsp (1 g) black pepper, 1/2 tsp (1 g) smoked paprika, and 1 tsp (5 g) salt; cook until tomatoes break down and the mixture is saucy, about 6–8 minutes. Remove from heat.
4. When beans and maize are tender, taste and adjust seasoning with additional salt. Stir the onion-tomato relish into the pot, adding 2 tbsp (30 ml) lemon juice or 1 tbsp (15 ml) vinegar if using, and simmer together 5–10 minutes to meld flavors.
5. Serve hot, garnished with chopped cilantro or parsley if desired. Mutakura can be eaten on its own as a filling entrée or accompanied by a green relish or cooked leafy greens.