Sadza Nenyama (Beef and Kale Stew)

If there is any meal I got sick of eating when I was younger, this dish - beef and kale stew with sadza (cornmeal cooked into a dough and a cornerstone in Zimbabwean cuisine). Now, as an adult far away from home, of course, I miss it and appreciate it now. Although I have personally cut down on meat, the classic dish makes me feel at home and ease the chills when it's cold or rainy.

If you're looking for comfort food outside the realm of what you typically eat, I highly recommend trying this!

If you're Zimbabwean and are reading this, or have something similar like fufu or pap in your cuisine, I don't need to explain the relationship between stewed meat and/or vegetables, and a helping of cooked starch!

For the beef chunks that lend themselves to stews, I used boneless, which was available to me. However, it's not uncommon for people to use bone-in cuts, more delicious in some ways as it helps retain the flavour, in my opinion.

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 chilli flakes

2 beef or vegetable bouillon cubes

2 cups water

🌱 For vegetarian alternative, use butternut or pumpkin cubes instead of beef.

Sadza:

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

1/2 teaspoon black pepper

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.

N.B.: Sadza tastes better eaten hot, so try to serve immediately, storing until the next day hardens it.

Consume the stew within 4-5 days when refrigerated, otherwise, freeze.