Zimbabwean Finger Millet Porridge (Sadza ReZviyo) with Beef Stew
In Zimbabwean cuisine, sadza rezviyo (finger millet porridge) is a beloved staple, cherished for its deep, earthy flavor and rich nutritional benefits. Unlike traditional maize-based sadza, this version is made with finger millet (zviyo), an ancient grain packed with fiber, iron, and a nutty taste that pairs beautifully with hearty stews.
To complete this comforting meal, we’re serving it with nyama (beef stew)—slow-cooked to perfection with aromatic spices, tomatoes, and onions. The result is a wholesome, satisfying dish that embodies the warmth of Zimbabwean home cooking. Whether you’re reconnecting with your roots or exploring African flavors for the first time, this recipe is a must-try!
Zimbabwean beef stew, or nyama, is a comforting and flavorful dish that brings together tender beef, aromatic spices, and rich, savory gravy. Slow-cooked to perfection, this hearty stew features ingredients like tomatoes, onions, garlic, and fragrant herbs, creating a depth of flavor that pairs beautifully with traditional sides. Whether served with sadza rezviyo (finger millet porridge), rice, or dumplings, this dish is a staple in Zimbabwean households, offering warmth and nourishment in every bite. Perfect for family meals or special gatherings, this beef stew is a true celebration of Zimbabwean home cooking.
White Sadza vs. Zviyo (Finger Millet Sadza)
Both white sadza and zviyo (finger millet sadza) are popular staples in Zimbabwean cuisine, but they differ in terms of their base ingredients, texture, nutritional content, and cultural significance.
1.. Base Ingredient
White Sadza: Made from maize (corn) meal, white sadza is the most common form of sadza in Zimbabwe. The maize is ground into a fine powder, which is then cooked into a thick, smooth porridge.
Zviyo (Finger Millet Sadza): Made from finger millet, zviyo is a gluten-free grain that is milled into a finer flour. Finger millet is often used in traditional African dishes due to its rich nutritional profile and slightly nutty flavor.
2. Nutritional Content
White Sadza: While maize sadza provides a good source of carbohydrates, it is lower in nutritional value compared to finger millet. It lacks the higher levels of iron, calcium, and fiber found in finger millet.
Zviyo (Finger Millet Sadza): This is a highly nutritious alternative, packed with iron, calcium, magnesium, and dietary fiber. Finger millet is also considered to be more digestible and easier on the stomach, making it a great choice for individuals looking to boost their nutrient intake.
3. Texture and Flavor
White Sadza: The texture is typically smooth, firm, and dense, with a mild, neutral flavor that easily complements rich stews and vegetables.
Zviyo (Finger Millet Sadza): The texture is often a bit more grainy and hearty than white sadza. Its flavor is slightly **earthy and nutty**, offering a more complex taste that pairs well with savory dishes, especially those rich in spices.
4. Cultural and Regional Significance
White Sadza: As the more commonly consumed form of sadza in Zimbabwe, white sadza is seen as a symbol of comfort and is typically served with a variety of meats, vegetables, and stews.
Zviyo (Finger Millet Sadza): Traditionally consumed in rural areas, finger millet sadza is often considered a healthier option, especially for those with dietary restrictions or seeking to add more nutrients to their diet. In some regions, it’s also regarded as a more traditional meal.
Both types of sadza have their place in Zimbabwean cuisine, and the choice between them largely depends on personal preference and health considerations. Whether you enjoy the smooth comfort of white sadza or the nutrient-packed punch of zviyo, each offers a delicious base for a variety of flavorful dishes!
Zimbabwean Finger Millet Porridge (Sadza reZviyo) with Beef Stew
Sadza rezviyo (finger millet porridge) is a Zimbabwean staple with a deep, earthy flavor and rich nutrients. Paired with nyama—a slow-cooked beef stew with aromatic spices, tomatoes, and tender short ribs—this dish is comforting and flavorful. Simmered with herbs, chili, and a touch of red wine, the stew’s bold flavors perfectly complement the wholesome, nutty taste of sadza rezviyo. A must-try for those reconnecting with their roots or exploring African cuisine!
Ingredients
- 1 ½ lbs beef stew cubes
- 1 ½ lbs chuck short ribs
- 4 beef bouillon cubes
- 3–4 cups water
- 1/8 cup Worcestershire sauce
- 1/8 cup red wine or cooking wine
- 1 bunch kale, chopped
- 1 ½ yellow onions, diced
- 2 tomatoes, chopped
- 1 chili pepper, finely chopped
- 3 spring onions, chopped
- 2 garlic cloves, minced
- 2 tablespoons fresh thyme
- 2 tablespoons butter
- 2 tablespoons olive oil (more if needed)
- 1 tablespoon Royco Usavi Mix Beef (optional, all-purpose soup seasoning)
- 1 tablespoon dried oregano
- 1 tablespoon black pepper
- 1 tablespoon seasoning salt
- 1 tablespoon smoked paprika
- 1 tablespoon chilli flakes
- 1- 1 1/2 cups toasted rapoko (finger millet), millet, or sorghum meal (adjust as needed)
- ½ cup cold water
- 1 tsp seasoned salt
- 2 cups hot water (adjust as needed)
Instructions
- Prepare your vegetables by chopping the onions, tomatoes, garlic, and kale, and measure out your ingredients.
- Heat your Dutch oven or large pot, and melt your fats. Add the beef and cook until browned on both sides, then remove and set aside.
- Add the onions and cook for 1–2 minutes until translucent. Follow with the garlic and cook for another minute.
- Add the seasonings and spices, cooking for another 1–2 minutes to activate the flavors. Add a little extra oil if needed. Deglaze the pot by adding your liquids, scraping up the browned bits.
- Add the tomatoes and cook for another 2–3 minutes, then stir in the bouillon cubes.
- Return the beef to the pot, then add water in proportion to the bouillon cubes.
- Bring to a boil, then reduce to a simmer for 1 ½ – 2 hours, or until the meat is tender.
- Season with salt and pepper to taste, then add the kale. Stir and allow it to wilt. You can also add more chili flakes if desired.
- Simmer for 5 minutes, then remove from heat. Turn your attention to the Sadza.
- In a non-stick or steel pot, use a wooden spoon or mugoti to mix the cold water with 1/2 cup of millet until a smooth paste forms. Add your seasoning.
- On medium to medium-high heat, gradually add water in 1/2-cup increments while stirring constantly until the porridge begins to simmer violently, or kwata. As the porridge thickens, switch to a whisk or musika to remove or prevent lumps—smoother porridge results in smoother sadza and a better eating experience!
- Cover the pot with a lid and let the porridge cook for 15–20 minutes on low-medium heat.
- Once the porridge is cooked, gradually add the remaining millet, 1/2 cup at a time, using the whisk or musika to incorporate the dry meal into the dough. Stop when you reach your preferred consistency—thick but not overly dry. For a softer texture, add less millet.
- Once fully combined, switch to the wooden spoon or mugoti. Using a figure-eight motion (kumona), aerate and knead the dough until it becomes smooth, slightly sticky, and clings to the spoon.
- Reduce the heat to low, partially cover the pot, and let it rest for about 5 minutes before serving.
- For an extra step, use cling wrap to shape the sadza into a smooth ball or oval before serving.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Huku ne Dovi (Zimbabwean Peanut Chicken Stew)
How to Make Chicken Stew at Home
Zimbabwean Peanut Chicken Stew, also known as huku ne dovi, is a rich and hearty dish that brings together tender chicken, creamy peanut butter, fresh vegetables, hot chilies, and aromatic spices. The result is a perfectly balanced blend of savory and nutty flavors. Whether served over rice, sadza (Zimbabwe’s staple maize porridge), or with warm bread, this traditional dish is a true comfort food favorite.
It might seem like an unusual combination, but across several African cultures, this pairing is wholeheartedly embraced as a bold, comforting meal. In my household, we didn’t have it often, but when we did, it was a glorious treat—especially during the colder months.
A Note on Chilies and Peanut Butter
The key to this dish lies in balancing the heat of the chilies with the creamy sweetness of the peanut butter. You’ll want just enough of both to create a harmonious dance of flavors on your taste buds. That interplay is where the magic of this stew truly shines.
Chicken Texture: Crispy or Tender?
When it comes to the texture of the chicken, there are two camps:
Tender and falling off the bone – Juicy chicken pieces that soak up the stew’s flavors.
Crispy and intact – For those who prefer firmer, browned pieces of chicken.
If you belong to the second group, hold off on adding the chicken back to the pot after browning, or roast the pieces separately and add them just before serving. This way, the chicken stays crispy and retains its texture.
Adjusting the Sauce Consistency
The thickness of the sauce can also be tailored to suit your preference:
Thinner Sauce: Ideal for serving over rice—just shy of soup-like, but light enough to soak into the grains.
Thicker Sauce: Perfect for pairing with sadza or bread, as it clings better to each bite. For a thicker consistency, follow the optional instructions to reduce and thicken the sauce once the flavors have melded together.
Need Some Extra Tips for Your Chicken Stew?
1. Choose the Right Cut of Chicken. Bone-in, skin-on chicken pieces (like thighs, drumsticks, or a whole chicken cut into parts) add rich flavor to the stew. Boneless cuts are also fine but may cook faster and lack the depth of flavor bones provide.
2. Brown the Chicken First. Sear the chicken pieces in hot oil until golden brown before adding them to the stew. This step locks in flavor and adds a delicious depth to the dish.
3. Build Flavor with Aromatics. Use a base of onions, garlic, and fresh or dried herbs like thyme, rosemary, or bay leaves. These aromatics infuse the stew with a rich, savory aroma.
4. Don’t Rush the Cooking Process. A good stew takes time. Simmering the chicken slowly allows the flavors to meld and the meat to become tender. Resist the urge to boil, as this can make the meat tough..
5. Season in Layers. Season the chicken, the broth, and the vegetables as you go. This ensures the flavors are well-balanced throughout the dish. Adjust salt and spices as needed during cooking.
6. Use a Flavorful Liquid. Chicken broth, stock, or even a combination of broth and water enhances the stew's richness. You can also add a splash of wine, coconut milk, or tomato puree for added depth, depending on the recipe.
8. Thicken the Stew to Your Liking. For a thicker consistency, use flour or cornstarch as a thickener. You can also mash a few of the potatoes or add a slurry (a mixture of flour or cornstarch with water).
9. Taste and Adjust Seasoning. Before serving, taste the stew and adjust seasoning with salt, pepper, or a squeeze of lemon juice for brightness.
10. Garnish for Extra Flavor. Add fresh herbs like parsley, cilantro, or dill just before serving for a pop of freshness. You can also top the stew with a dollop of sour cream or a drizzle of olive oil for added richness.
11. Let It Rest. Allow the stew to sit for a few minutes off the heat before serving. This helps the flavors settle and intensify.
Huku ne Dovi (Spicy Zimbabwean Peanut Chicken Stew)
Zimbabwean Peanut Chicken Stew, or *huku ne dovi*, is a flavorful and comforting dish that combines tender chicken, smooth peanut butter, vibrant vegetables, spicy chilies, and fragrant spices.
Ingredients
- 1/4 cup olive oil
- 1 whole chicken, cleaned and cut into pieces
- 2 tablespoons chicken spice (I used Hind’s)
- 2 green onions
- 1 large hot chilli pepper
- 1/2 large yellow onion
- 1/2 cup mirepoix (chopped onion, carrots and celery)
- 1-2 tablespoons butter
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1 tablespoon paprika
- 1 tablespoon Royco Usavi Mix
- 3 chicken bouillon cubes
- 1/3 cup red wine
- 1 cup diced tomatoes
- 3 sweet bell peppers
- 1/3 cup peanut butter
- 2 tablespoons tomato paste
- 1 teaspoon ginger
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon herb blend (I used basil and thyme)
- 3 cups water
- 3 bay leaves
- 2-3 tablespoons cornstarch or flour (optional)
Instructions
- Season the chicken with all-purpose chicken spice, then brown it in a Dutch oven or non-stick pan over medium to medium-high heat. Once browned, remove the chicken and set it aside.
- In the same pot, add the remaining oil and butter. Stir in the mirepoix, onions, bouillon cubes, garlic powder, black pepper, paprika, and Royco Usavi Mix. Sauté for 2-3 minutes until caramelized. Deglaze the pot with the wine, scraping up any browned bits to incorporate all the flavors.
- Next, add the tomatoes, peppers, chili peppers, cumin, ginger, and coriander. Cook for 1-2 minutes to allow the spices to bloom and the vegetables to soften.
- Return the chicken to the pot and pour in the water. Add more water if you prefer a thinner stew or soup-like consistency. Ensure as much of the chicken as possible is submerged to help it cook evenly. Simmer on low heat for 15-20 minutes.
- In a small bowl, mix the peanut butter with some of the hot stew liquid to thin it out. Stir in the tomato paste, then add the mixture to the pot, ensuring it is evenly distributed.
- Add the bay leaves and continue simmering for another 15-20 minutes.
- Optional: After 5-10 minutes, if you don’t want the chicken to fall off the bone, you can remove it and let the stew continue cooking separately to allow the flavors to come together.
- To thicken the sauce: Remove the chicken, then mix 2 tablespoons of cornstarch or flour with hot liquid from the pot to create a smooth slurry. Stir the slurry back into the pot, mixing well to activate the thickening. Continue cooking until the desired consistency is achieved.
- Season to taste, return the chicken to the pot, and serve hot with yellow rice or your preferred starch.
Nutrition Facts
Calories
438Fat (grams)
20.3 gSat. Fat (grams)
4.8 gCarbs (grams)
62.1 gFiber (grams)
18.5 gProtein (grams)
15.6 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.