Main

Sadza ne nyama (sadza with beef stew)

Name: Sadza ne nyama (sadza with beef stew)
Total time: 70 min
Yield: 4 servings
Ingredients: 400 g Farine de maïs (semoule fine); 850 ml Water; 600 g Braising beef; 1 Onion; 2 Tomato; 1 clove Garlic; 2 tbsp Neutral oil; 300 ml Stock; 1 pincée Salt; 1 pincée Pepper

Preparation time: 1 h 10
Servings: 4 servings

Ingredients

4 servings

Farine de maïs (semoule fine) — to buy400 g
Water — to buy850 ml
Braising beef — to buy600 g
Onion — to buy1
Tomato — to buy2
Garlic — to buy1 clove
Neutral oil — to buy2 tbsp
Stock — to buy300 ml
Salt — to buy1 pincée
Pepper — to buy1 pincée

Preparation

Start with the stew: cut the beef into 3 cm cubes, season with salt and pepper.
Heat the oil in a Dutch oven and brown the beef cubes on all sides for 6-8 minutes, then set aside.
In the same pot, sauté the sliced onion for 5 minutes, add the crushed garlic and diced tomato, and let it stew for 5 minutes.
Return the beef to the pot, add the stock, cover and simmer over low heat for 45-50 minutes until the meat is tender, adding a little water if needed.
During the last half hour of the stew's cooking, prepare the sadza: bring 700 ml of water to the boil, mix 100 g of maize meal with 150 ml of cold water and pour it into the boiling water while whisking, cook for 3-4 minutes.
Gradually stir in the remaining maize meal (300 g) in handfuls, stirring vigorously with a wooden spoon until you get a firm dough that pulls away from the sides.
Cover for 2 minutes over very low heat to finish cooking, then shape the sadza into smooth balls with a wet spoon.
Serve the hot sadza with the beef stew generously ladled over it: the traditional gesture is to pinch off a piece of sadza with your fingers to scoop up the sauce.

Main

Sadza ne nyama (sadza with beef stew)

Preparation time: 1 h 10
Servings: 4 servings

Ingredients

4 servings

Farine de maïs (semoule fine) — to buy400 g
Water — to buy850 ml
Braising beef — to buy600 g
Onion — to buy1
Tomato — to buy2
Garlic — to buy1 clove
Neutral oil — to buy2 tbsp
Stock — to buy300 ml
Salt — to buy1 pincée
Pepper — to buy1 pincée

Preparation

Start with the stew: cut the beef into 3 cm cubes, season with salt and pepper.
Heat the oil in a Dutch oven and brown the beef cubes on all sides for 6-8 minutes, then set aside.
In the same pot, sauté the sliced onion for 5 minutes, add the crushed garlic and diced tomato, and let it stew for 5 minutes.
Return the beef to the pot, add the stock, cover and simmer over low heat for 45-50 minutes until the meat is tender, adding a little water if needed.
During the last half hour of the stew's cooking, prepare the sadza: bring 700 ml of water to the boil, mix 100 g of maize meal with 150 ml of cold water and pour it into the boiling water while whisking, cook for 3-4 minutes.
Gradually stir in the remaining maize meal (300 g) in handfuls, stirring vigorously with a wooden spoon until you get a firm dough that pulls away from the sides.
Cover for 2 minutes over very low heat to finish cooking, then shape the sadza into smooth balls with a wet spoon.
Serve the hot sadza with the beef stew generously ladled over it: the traditional gesture is to pinch off a piece of sadza with your fingers to scoop up the sauce.