Cook Book Club: May's Ingredient Is Chili Flakes. The Country: Zimbabwe!
- Elise
- 1 day ago
- 3 min read
Starting our third year highlighting countries, we move between Africa and Asia. Kits include a little bit about the country of focus, a recipe (or more) that is native to the country, and a unique ingredient or two from that recipe without which, it wouldn't be the same. Most recipes are from writers native to the country covered or otherwise lived experience of that culture. I'll post the recipes and information here as well, so let's get cooking!
Zimbabwean Food Culture
As explained by various cultural resources
Our final stop in southern Africa, Zimbabwe is a landlocked country between the Zambezi and Limpopo Rivers. Zimbabwe has been populated for at least the past 150,000 years and seen numerous African kingdoms and empires, although for nearly 100 years (1880s - 1980), Zimbabwe existed as a British colony before finally gaining independence in 1980.
Because of this, many of its traditional foods are a fusion of traditional African staples, British colonial influences, and Portuguese elements from its close association with countries who previously were under Portuguese colonization. Foods like sadza (a thick maize porridge), leafy green vegetables, various meats (beef, chicken, pork, and due to its abundant wildlife, more regionally available crocodile, warthog, and kudu) or fish and peanuts (called groundnuts throughout much of Africa) are standard fare. While many neighboring countries show a more pronounced Portuguese influences, Zimbabwe tones down the peppers and spice of Portugal and lead more toward tea and bread, having many of the more traditional British fare appear alongside the more obviously African. They are also known for their excellent local beers, with brands like Castle Lager and Zambezi being popular choices.
Main Recipe
Sadza Nenyama
This recipe has been adapted from DontMissMyPlate.com for use by the Brown Deer Library Cookbook Club
Ingredients
Beef and Kale Stew
1lb chuck beef or cut ideal for stew
1/2 large bunch kale, chopped
1 Tbsp butter
2 Tbsp vegetable oil
1 tsp salt
1 Tbsp black pepper
3 Tbsp Royco Usavi Mix (optional but highly recommended - or you can also use a blend of 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, 1/4 tsp paprika, 1/4 tsp cornstarch, and 1/2 tsp fenugreek powder)
1 yellow onion, diced
3-4 Roma tomatoes, diced
1 Tbsp fresh garlic
1 Tbsp chili flakes
3 beef or vegetable bouillon cubes
3 cups water
Sadza
1 1/2 - 2 cups cornmeal/mealie meal (I used yellow cornmeal)
1 tsp salt
3 cups boiling water
3/4 cup cold water
1 tsp garlic powder
Directions
Beef and Kale Stew
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.
Sadza
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.
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