Entree: Botswana – Southern Culinary Region – Matemekwane (Slow-braised beef stew served with a thick millet porridge and leafy greens)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 40 min

Total 2 hrs

Ingredients

- 1 lb (454 g) beef chuck, cut into 1-inch (25 mm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 0.2 oz / 6 g)
- 1 tbsp (15 ml) tomato paste
- 1 bay leaf
- 2 cups (480 ml) beef stock
- 1 cup (240 ml) water
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tsp (2 g) smoked paprika or mild chili powder
- 1 tbsp (14 g) butter (optional)
- 1 cup (120 g) millet flour (for porridge) or sorghum meal
- 3 cups (720 ml) water (for porridge)
- 4 cups (120 g) chopped morogo or fresh spinach (substitute: chopped kale or Swiss chard)
- 1 tbsp (15 ml) lemon juice (optional)

Instructions

1. Heat the vegetable oil in a heavy pot over medium-high heat. Season the beef cubes with salt and pepper and brown them in batches until well caramelized, about 4–6 minutes per batch; remove and set aside.
2. Reduce heat to medium, add the chopped onion and sauté until soft and translucent, about 6–8 minutes. Add the minced garlic and tomato paste and cook, stirring, 1–2 minutes until fragrant.
3. Return the browned beef to the pot, add the bay leaf, smoked paprika, beef stock and 1 cup (240 ml) water. Bring to a gentle boil, then reduce heat to low, cover and simmer until the beef is very tender, about 1 to 1 1/2 hours (or 30–40 minutes in a pressure cooker). Skim any excess fat during cooking.
4. While the beef simmers, make the millet porridge (bogobe): bring 3 cups (720 ml) water to a boil in a separate saucepan. Gradually whisk in the millet flour, stirring constantly to avoid lumps. Reduce heat to low and simmer, stirring frequently, until thick and smooth, about 10–15 minutes. Stir in butter if using and season with a pinch of salt.
5. When the beef is nearly done, stir the chopped morogo or spinach into the stew and simmer 5–7 minutes until the greens are wilted and tender. Adjust seasoning with salt, pepper and lemon juice if using.
6. To serve, spoon a generous portion of millet porridge onto each plate and top with the braised beef and greens. Ladle extra gravy over the porridge. Serve hot.