Oxtail and Butternut Stew
Oxtail. A delicacy set aside for special occasions (at least for me growing up in Zimbabwe). Whenever I saw my mother preparing the bones for the pressure cooker, I would get so excited. Nothing delighted me more than watching every part, from the chopping of the green onions to the constant check-ups and stirs. I've tried oxtail in various cuisines, from Vietnamese oxtail pho to Jamaican jerk oxtail with white beans. I appreciated both, but this simple version of slow cooking the bones with tomatoes and onions many Zimbabwes tend to go for is ideal, in my opinion!
Southern African potjiekos inspired this recipe. Potjiekos are stews left untouched in cast-iron three-legged pots over hot coals, often a mixture of meat, bones and vegetables. With this method in mind and to add some substance, I used butternut.
Oxtail is something to indulge in once in a while, but it's worth it every time. Check out this recipe if you need instructions for the sadza (traditional Zimbabwean starch made of mealie/cornmeal cooked into a soft, thick porridge), although in this case I used finger millet (zviyo).
Sadza Nenyama (Beef and Kale Stew)
Zimbabwean Sadza with Kale and Beef Stew: A Hearty African Comfort Food
This is a meal close to my heart: sadza with beef and kale stew — a simple, hearty combination that always brings comfort. Sadza, a thick cornmeal porridge, is a staple in every Zimbabwean home and is traditionally eaten with rich, flavorful stews. In this version, tender beef is slow-cooked in a tomato-based stew with nutrient-packed kale, creating a satisfying, warming experience that tastes like home. Using bone-in beef adds extra depth to the broth, but any stew cut works beautifully, and the greens balance the richness of the meat perfectly.
Traditionally, Sadza Nenyama is made with bone-in beef, which gives the stew a rich, meaty broth and deep flavor. If you’re short on time, boneless stew beef or sirloin cubes are great alternatives, cooking in 30–40 minutes. While the taste won’t be quite as intense as bone-in, the dish will still be hearty, comforting, and delicious.
Being far from home as an adult has given me a renewed appreciation for this comforting meal, and I’m sharing the recipe so others can experience a true taste of Zimbabwe, whether you’re reconnecting with your roots or exploring Southern African cuisine for the first time.
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.
Sadza Nenyama (Beef and Kale Stew)
For an authentic taste of Zimbabwe, try sadza with kale and beef stew, a comforting, hearty meal full of rich, traditional flavors. Sadza, a thick cornmeal porridge similar to fufu or pap, is a staple in Zimbabwean homes and is best enjoyed with flavorful, slow-cooked stews.
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.
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.