Sadza Nenyama (Beef and Kale Stew)

Feb 17

This hearty Sadza Nenyama (beef and kale stew served with thick cornmeal porridge) is a comforting meal that tastes like home. Slow-cooked beef creates a rich, savory broth, while nutrient-packed kale balances the richness. Sadza soaks up the flavorful sauce, making every bite satisfying

Yield: 4

Author: Dontmissmyplate

Sadza Nenyama (Beef and Kale Stew)

Traditional Zimbabwean Sadza with Beef and Kale Stew. Tender beef simmered in tomato and spices, served with hearty cornmeal porridge. Step-by-step instructions included with prep, cook time, and nutrition info.

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

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Ingredients

Beef and Kale Stew

1 lb beef chuck (or other stew cut)
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 — or substitute 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, 1/4 tsp paprika, 1/4 tsp cornstarch, 1/2 tsp fenugreek powder)
1 yellow onion, diced
3–4 Roma tomatoes, diced
1 tbsp garlic, minced
1 tbsp chili flakes
3 beef or vegetable bouillon cubes
3 cups water

Sadza

1 1/2 – 2 cups cornmeal (yellow or white)
1 tsp salt
3 cups boiling water
3/4 cup cold water
1 tsp garlic powder

Instructions

Make the Beef and Kale Stew

Heat butter and oil in a large pot. Sauté onion and garlic 3–4 minutes until fragrant.
Add salt, pepper, and spice blend; cook another 2–3 minutes.
Brown the beef with chili flakes for 5–7 minutes.
Add tomatoes and bouillon cubes; stir to combine.
Add chopped kale and water (or broth). Cover and simmer for 30 minutes, stirring occasionally, until beef is tender.

Prepare the Sadza

Mix 1/2 cup cornmeal with cold water to make a smooth paste.
Gradually stir in boiling water over medium heat. Cook 4–5 minutes until bubbling.
Slowly add remaining cornmeal, folding to form a soft dough. Reduce heat to low and cook 15–20 minutes, stirring occasionally.
Shape with a wooden spoon and serve hot alongside the stew.

Notes

Vegetarian option: Replace beef with butternut or pumpkin cubes for a meat-free version.
Extra flavor: Use bone-in beef for a richer, more aromatic broth.
Serving: Sadza is best eaten hot; leftovers can be refrigerated 3–4 days or frozen.
Pairings: Works beautifully with traditional Southern African sides or simple salads.
Meat Choice: For quicker cooking, use boneless stew beef or sirloin cubes — they’ll be tender in 30–40 minutes. Bone-in cuts give a richer, more flavorful broth but take longer.