Sadza Nenyama (Beef and Kale Stew)
Zimbabwean Sadza with Kale and Beef Stew: A Hearty African Comfort Food
If you're looking to explore authentic African cuisine, Zimbabwean sadza with kale and beef stew is a must-try dish that embodies comfort, tradition, and rich flavors. Sadza, a staple in Zimbabwean households, is a smooth, thick cornmeal porridge similar to fufu or pap, often served alongside flavorful stews. This hearty meal is deeply rooted in Zimbabwean culture and represents the essence of home-cooked comfort food.
In this recipe, tender beef chunks are slow-cooked in a savory, aromatic tomato-based stew, perfectly balanced with nutrient-packed kale. That said, bone-in cuts are more common for this dish, and, in my opinion, provide a more flavorful, rich broth to tie the entire meal together. The combination of rich, meaty flavors and wholesome greens pairs beautifully with sadza, creating a satisfying meal that warms the soul. Whether you have Zimbabwean roots or are simply looking to try something new, this dish is a delicious way to experience the heart of Southern African cuisine.
If there was any meal I got sick of eating as a kid, it was this. As an adult far from home, I found myself with a new-found appreciation, and wanted to share the steps to materialize the meal. While I’ve personally cut down on meat, this classic dish still brings comfort, warmth, and a taste of home, especially on cold or rainy days.
For more recipes inspired by traditional Zimbabwean, cuisine, browse the website or check out Oxtail and Butternut Stew, Fried Sadza with Chilli Creamed Corn, Sadza with Butter Bean Kale Relish, Sadza and Creamed Spinach with Sardines, Huku ne Dovi (Zimbabwean Peanut Chicken Stew), and Black-Eyed Peas with Coconut and Tomato.
Sadza Nenyama (Beef and Kale Stew)
Ingredients
- 1 pound chuck beef or cut ideal for stew
- 1/2 large bunch kale, chopped
- 1 tablespoon butter
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 tablespoon black pepper
- 3 tablespoons Royco Usavi Mix (optional but highly recommended - you can also use a blend of 1 teaspoon cumin, 1 teaspoon coriander, 1/2 teaspoon turmeric, 1/4 teaspoon paprika, 1/4 teaspoon cornstarch, and 1/2 teaspoon fenugreek powder)
- 1 yellow onion, diced
- 3-4 Roma tomatoes, diced
- 1 tablespoon fresh garlic
- 1 tablespoon chili flakes
- 3 beef or vegetable bouillon cubes
- 3 cups water
- 1 1/2 - 2 cups cornmeal/mealie meal (I used yellow cornmeal)
- 1 teaspoon salt
- 3 cups boiling water
- 3/4 cup cold water
- 1 teaspoon garlic powder
Instructions
- Prepare your stew. In a large pot, add the butter and vegetable oil. Sauté the onion and garlic until the onion becomes translucent and the garlic fragrant, about 3-4 minutes. Add the salt, pepper, and spice blend, cook for another 2-3 minutes.
- Add the beef chunks and chilli flakes, brown the meat by cooking for about 5-7 minutes. Add the diced tomato and bouillon cubes, mix to incorporate.
- Add the chopped kale, followed by water (or liquid broth if you're using that). Reduce the heat and simmer for 30 minutes with the lid on top, stirring occasionally and seasoning to taste. You want your beef tender and cooked through, but not tough - so don't overcook.
- While the stew is cooking, make you sadza. Boil the water.
- In a medium-sized pot, stir 1/2 cup of the cornmeal with the cold water to make a paste (not too thick, not too thin).
- Season, then while stirring, add the boiling water - careful not to splash yourself! The heat should be on medium as your stir. After about 4-5 minutes, the cornmeal will begin to bubble. You can close the pot with the lid, and allow it to cook for about 15-20 minutes. Don't burn the bottom of your pot - you may need to reduce the heat to medium-low depending on your stove!
- Bring down the heat to low, and add the remaining cornmeal a 1/2 cup at a time, folding it in to make a soft dough - the softer you want the sadza the less cornmeal, for a thicker consistency use more . Place the lid back on the pot, leaving a slight opening, allowing the sadza to rest over the heat for about five minutes.
- Remove from heat and shape with a wooden spoon. Serve hot with the stew.
Notes
- For vegetarian alternative, use butternut or pumpkin cubes instead of beef.
- Sadza tastes better eaten hot, so try to serve immediately, storing until the next day hardens it. Consume the stew within 3-4 days when refrigerated, otherwise, freeze.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
