Sadza ne Nyama (Sadza and Meat Stew) or simply Sadza is the staple diet for most of Zimbabwe’s indigenous peoples. It is a two part recipe with sadza on one and the accompanying stew or vegetable relish on the other. Sadza is a generic term used to describe thickened porridge made out of any number of pulverized grains. The most common form of sadza is made with white maize (corn) mealie meal.
Nyama Nyama is the Shona word for meat. Which kind of meat is qualified by naming the animal or beast from with it comes. For example beef is nyama ye mombe where mombe is the Shona word for cattle. Similarly chicken is nyama ye huku where huku is the Shona word for chicken. Nyama ye mbudzi is goat meat.
One of the fascinating aspects of Sadza, the national dish of Zimbabwe, is its adaptability. It can be enjoyed in various ways, often accompanied by sumptuous stews that elevate its flavour profile. Whether it’s paired with succulent beef, tender chicken, or hearty vegetable stews, Sadza provides the perfect canvas for an array of savoury toppings. This flexibility has contributed to its popularity not only within Zimbabwe but in other countries across the world.
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
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
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.
