Zimbabwean Sadza with Nyama (Beef Stew)

⏱ 90 min · Serves 4

A beloved Zimbabwean staple, sadza is a thick, smooth maize porridge served alongside a rich, slow-cooked beef stew fragrant with tomatoes, onions and warming spices. Hearty, nourishing and deeply comforting, this is home cooking at its very best.

Per serving: 620 kcal · 42.0g protein · 58.0g carbs · 22.0g fat

Ingredients

• 600g beef chuck, cut into 4cm cubes
• 2 cups white maize meal (plus 1 cup extra for thickening)
• 4 cups water (for sadza)
• 3 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 2 medium tomatoes, roughly chopped
• 1 tbsp tomato paste
• 1 tsp paprika
• 1 tsp ground cumin
• ½ tsp chilli flakes
• 1 tsp salt, plus more to taste
• ½ tsp black pepper
• 500ml beef stock
• Fresh parsley or coriander, to garnish

Method

1. Season the beef cubes generously with salt and black pepper. Heat 2 tbsp oil in a heavy-based pot over high heat and brown the beef in batches until deep golden on all sides, about 4–5 minutes per batch. Set aside.
2. Reduce heat to medium, add the remaining oil and fry the onion for 5 minutes until softened. Add the garlic and cook for 1 minute. Stir in the tomato paste, paprika, cumin and chilli flakes and cook for 2 minutes.
3. Add the chopped tomatoes and cook until they break down, about 5 minutes. Return the beef to the pot, pour in the beef stock, bring to a boil then reduce to a low simmer. Cover and cook for 50–60 minutes, stirring occasionally, until the beef is very tender. Adjust seasoning.
4. About 20 minutes before the stew is done, make the sadza. Bring 4 cups of water to a boil in a large saucepan with a pinch of salt. Add 2 cups of maize meal gradually, whisking constantly to avoid lumps.
5. Reduce heat to low and stir vigorously with a wooden spoon for 5 minutes. Gradually add the extra cup of maize meal, stirring firmly until the sadza is very thick and pulls away from the sides of the pot, about 8–10 more minutes.
6. Wet a large spoon, scoop sadza onto plates and shape into a mound. Ladle the nyama stew alongside and garnish with fresh parsley or coriander. Serve immediately.