Zimbabwean Beef and Kale Stew with Sadza

Ingredients

Method

  1. Fry the beef in olive oil until browned.
  2. Add onions and fry until softened and then add the garlic.
  3. Add the pepper and curry powder.
  4. Then add the tomoatoes and cook until softened. Add the beef stock and simmer for 20 minutes.
  5. Add the kale and stir. Add salt and pepper to taste.
  6. Reduce heat to medium and simmer for about 10 minutes.
  7. Serve with steamed rice or Sadza – see below for instructions.

Method for the Sadza

Using a 1:2 ratio of cornmeal and water, add room temperature water to the cornmeal and stir until thoroughly mixed.

Place the mixture over medium heat and boil, stirring continuously until it is a semi-thick consistency and leave to boil for a few minutes.

Then add more cornmeal to the mix, stirring continuously until you get the desired consistency to be able to shape into a ball with a spoon.

Notes

    1. I like to start my cornmeal to water ratio as 1:2. You can add more cornflour as needed or more water as needed. The recipe can also be doubled 2:4 or tripled 3:6 and so on if you want to serve more people.
    2. While making the Sadza, it’s important to stir vigorously in order to prevent lumps. This requires a bit of elbow grease, especially when making it for a larger crowd because the Sadza becomes thicker as you go.
    3. Try not to add the cornmeal while it is on a full boil to prevent it from splashing on you. You don’t want to burn yourself.
    4. Some cornmeal comes raw, and some come pre-cooked. Be sure to check. If using pre-cooked cornmeal, your Sadza will be ready in about 15 minutes, and if you use the raw cornmeal, your Sadza will take about 30 to 40 minutes, a little more or less depending on the quantity you are making.