Sadza Nenyama (Beef and Kale Stew)
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
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.
Ingredients
- 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
- 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
- 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.
- 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.
Nutrition Facts
Calories
500Fat (grams)
22 gCarbs (grams)
45 gFiber (grams)
6 gSugar (grams)
5 gProtein (grams)
28 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
For more traditional Southern African-inspired dishes, check out:
Why You’ll Love This Recipe
Warm, hearty, and authentic — perfect for cold days or cozy meals.
Simple ingredients, big flavor, and easy to follow.
Brings a taste of Zimbabwean culture to your table.
Flexible enough for variations, from vegetarian to bone-in beef for depth.
East African Mashed Kale Stew (Sukuma Wiki) with Chapati
This dish is inspired by one of East Africa’s most beloved comfort foods: Sukuma Wiki, a flavorful sautéed kale or collard green dish often served with chapati or ugali. Common across countries like Kenya, Uganda, and Tanzania, Sukuma Wiki is a simple, affordable way to stretch meals, the name literally means “stretch the week” in Swahili.
I’ve taken that foundation and turned it into a heartier, stew-like version by adding peanut butter, yam, mushrooms, and eggplant for extra richness. This version leans into bold spices and a creamy texture, making it filling enough to enjoy as a main dish.
While this stew draws heavily from Sukuma Wiki, I was also inspired by other traditions across the continent. In Zimbabwe, pumpkin leaves (muboora) are cooked with peanut butter to create a deeply savory side or main. They’re often overlooked, but when cooked right, they're just as good as kale or collard greens. Since I’m currently in the United States, I’ve used kale (muriwo) as a substitute, it’s readily available and holds up beautifully in stews.
In Rwanda, a dish called isombe uses ground cassava leaves stewed in a similar way, often served with plantains and, of course, chapati, my favorite flatbread of all time.
I’ve paired this stew with East African chapati, which is soft, flaky, and layered. It’s made differently from Indian chapati, using a coiled rolling technique that creates those signature flaky layers. You can find my chapati recipe [here] if you’d like to make it from scratch.
This dish is warm, deeply nourishing, and full of flavor. It’s a beautiful mix of traditions and ingredients that come together to celebrate African cooking in a way that’s comforting and easy to recreate at home.
East African Mashed Kale Stew (Sukuma Wiki) with Chapati
A hearty, comforting East African-inspired kale stew packed with vegetables, spices, and richness from peanut butter. Serve with chapati for a complete meal.
Ingredients
- 1 pound kale, chopped
- 2 tablespoons garlic, minced
- ¼ cup fresh parsley, chopped
- ½ large eggplant, chopped
- ½ cup mushrooms, chopped
- 1 large tomato or 1 (14-ounce) can diced tomatoes
- ½ white-fleshed yam or sweet potato, chopped
- ½ large onion, chopped
- ½ large bell pepper, chopped
- ½ jalapeño, chopped
- 6 cups beef broth
- 2 vegetable bouillon cubes
- 1 tablespoon salt
- 2 tablespoons black pepper
- 1 tablespoon chili flakes
- ½ cup peanut butter
- 2 cups water
- 2 tablespoons vegetable oil
- 1 teaspoon fenugreek
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- 1 teaspoon sugar
- 1 teaspoon fennel
- ¼ cup chopped parsley (for garnish or added at the end)
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the chopped kale and cook until wilted and the edges begin to crisp slightly.
- Stir in the garlic and parsley. Cook for 2 minutes, until fragrant.
- Add the onion, eggplant, mushrooms, and all the spices (fenugreek, cumin, coriander, paprika, sugar, fennel, salt, pepper, and chili flakes). Sauté for another 2 minutes.
- Add the bell pepper and jalapeño, and cook for 1 more minute.
- Stir in the tomato, yam (or sweet potato), bouillon cubes, water, and beef broth.
- Reduce the heat to low, cover, and let the stew simmer for about 35 minutes. Stir occasionally and add more water if the stew becomes too thick.
- Once the vegetables are soft and the flavors are well developed, stir in the peanut butter and simmer for 5 more minutes. Taste and adjust seasoning as needed.
- Serve hot, ideally with freshly made chapati or another flatbread.
Notes
Tips:
- The richer your broth, the more flavorful the stew will be. Homemade stock or beef bone broth adds incredible depth.
- While traditionally made with beef broth, this stew can easily be made vegetarian or vegan by using a well-seasoned vegetable broth.
- You can also blend part of the stew for a smoother texture or leave it chunky, depending on your preference.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Sadza with Butter Bean Kale Relish
Ah yes, I love a meal that tastes like home. Home being Zimbabwe in this case. There's nothing like a plate of hot relish (stewed vegetables) and sadza (thick corn/maize meal porridge). This is considered one of the cornerstones of our cuisine and feeds millions of people across the country. It's kind of like how pasta is to the Italians dare I say!
Perhaps I'm biased, but it's some of the best-tasting comfort food, and not smothered in fat either. I made it vegan although some Zimbabweans would request some grilled or in-bone meat. You can do without it.
The one thing I'd insist you include if possible is the Usavi mix. It's a spice brand you'll find in most households but is essentially just a blend of cornstarch, salt, sugar, turmeric, coriander, garlic, fennel, methee/fenugreek, cumin, and paprika. Some people like to add curry powder to their relish, but I find that changes the flavour profile into something completely different. This is all about simple deliciousness!
Ingredients
1 can butter/Lima beans (keep the sauce)
1 tablespoon garlic, minced
1 tablespoon olive oil
1/2 onion, chopped
1/4 tomato, chopped
2 tablespoons Usavi mix
1/2 teaspoon salt
1 tablespoon chili flakes
1 teaspoon black pepper
1/4 cup water
1 tablespoon butter
2 tablespoons vegetable
3 cups chopped kale
Sadza:
1 cup white corn/maize meal
3/4 cup cold water
2 1/2 - 4 cups boiling water (depending on how thick you want your sadza)
1/2 teaspoonsalt
Instructions
Heat the olive oil and butter, saute the garlic and onions for about 3 minutes to sweat them out.
Add the Usavi mix, salt, and pepper, cook for another 2 minutes to bring out the flavours.
Add the chopped kale and cook until wilted down, then add the tomato and vegetable oil and fry for 2 minutes.
Add the beans along with the sauce from the can, chilli flakes, and water. Reduce heat and simmer for about 10 minutes, stirring occasionally. Set aside.
Prepare your sadza. In a pot, make a paste using the cold water and a 1/2 cup of maize meal, add the salt. When you add the cold water, do it gradually to keep control of the consistency of the paste, you don’t want clumps and it should all come together.
Place the pot over medium-high heat and add 1/2 cup of boiling water. With a wooden spoon, stir quickly and get rid of any lumps. You want a smooth porridge to form. If you need to, use a whisk!
Add the rest of the hot water a 1/2 cup at a time, still stirring or whisking to ensure you still develop a smooth porridge. At this point, it will start to bubble or kwata. Reduce to medium-low heat and place a lid on top. Careful not to get burnt. Let the sadza cook for about 10 minutes.
Once cooked, fold in the rest of the corn/maize meal. You’ll want to use a twisting or figure-8 motion with your wooden spoon to make sure all the dry mix is coated and you incorporate air. This is the final step to make it a thick, dough-like consistency. You can add more corn/maize meal depending on the texture and consistency you want.
Put the lid back on and sit on low heat to allow the sadza to rest for about 5 minutes. You might hear it 'breathing' or puffing at this point.
When ready to serve, dip your wooden spoon in some cold water to prevent too much sticking. Mould your sadza into a round shape and serve with your relish, enough for 2 people.
Tip: to smoothen your sadza use cling wrap as you shape it.
Also, eat with your (washed) hands! It tastes better.