Name: Zimbabwean Braai Beef Short Ribs with Chakalaka Relish and Sadza
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Zimbabwean
Ingredients: 2 tbsp hot paprika; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tbsp mild curry powder; 2 tsp ground coriander; 1 tsp cayenne pepper; 1 tsp freshly ground black pepper; 2 tsp fine sea salt; 4 bone-in beef short ribs, about 1.5 lb total; 3 tbsp vegetable oil; 1 large yellow onion, thickly sliced; 4 cloves garlic, smashed; 2 tbsp tomato paste; 1/2 cup beef stock, for basting; 2 tbsp vegetable oil; 1 large onion, finely diced; 1 red bell pepper, diced; 1 green bell pepper, diced; 2 ripe tomatoes, chopped; 1 tbsp mild curry powder; 1 tsp paprika; 1 can (15 oz) baked beans in tomato sauce, drained; 4 cups water, plus more as needed; 1 tsp salt; 2 cups fine white maize meal (mealie meal); 1 tbsp butter

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A classic Zimbabwean braai centered on smoky bone-in beef short ribs rubbed with a paprika-coriander spice blend, served alongside a spicy Chakalaka relish and a mound of buttery sadza (maize meal porridge). This is backyard grilling in Harare — slow-rendered over hardwood, deeply spiced, and meant to be eaten with your hands.

Prep Time20 mins

Cook Time40 mins

Total Time60 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

720 kcalCalories
38 gFat
14 gSaturated Fat
52 gCarbs
8 gFiber
9 gSugar
48 gProtein
920 mgSodium
1180 mgPotassium
110 mgCalcium
7 mgIron
45 mgVitamin C
280 mcgVitamin A

Ingredients

For the Zimbabwean spice rub

2 tbsp hot paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp mild curry powder
2 tsp ground coriander
1 tsp cayenne pepper
1 tsp freshly ground black pepper
2 tsp fine sea salt

For the beef short ribs

4 bone-in beef short ribs, about 1.5 lb total
3 tbsp vegetable oil
1 large yellow onion, thickly sliced
4 cloves garlic, smashed
2 tbsp tomato paste
1/2 cup beef stock, for basting

For the Chakalaka relish

2 tbsp vegetable oil
1 large onion, finely diced
1 red bell pepper, diced
1 green bell pepper, diced
2 ripe tomatoes, chopped
1 tbsp mild curry powder
1 tsp paprika
1 can (15 oz) baked beans in tomato sauce, drained

For the sadza

4 cups water, plus more as needed
1 tsp salt
2 cups fine white maize meal (mealie meal)
1 tbsp butter

Directions

In a small bowl, mix the paprika, garlic powder, onion powder, curry powder, coriander, cayenne, black pepper, and salt. Pat the short ribs dry, rub all over with 2 tbsp of the oil, then massage the spice mix thoroughly into the meat. Cover and let sit at room temperature for 20 minutes (or refrigerate up to 6 hours).
Meanwhile, prepare the Chakalaka: heat 2 tbsp oil in a saucepan over medium heat. Sauté the onion 4 minutes until soft, then add bell peppers and cook 4 minutes more. Stir in tomatoes, curry powder, and paprika; simmer 6 minutes until thickened. Fold in the baked beans and warm through. Keep covered off-heat.
Light a hardwood or charcoal braai (grill) to a medium-hot fire with glowing coals. Place a cast-iron grate over the coals and oil it well. Sear the short ribs directly over the coals for 3 minutes per side to develop a dark crust.
Move the ribs to a cooler part of the grill (or reduce airflow). Scatter the sliced onion and garlic around the meat, brush ribs with tomato paste thinned with a splash of stock, and close the lid. Cook 25-30 minutes, turning and basting every 7-8 minutes with the stock, until the meat pulls easily from the bone and an instant-read thermometer reads 200°F (93°C).
While the ribs finish, make the sadza: bring 4 cups water and salt to a rolling boil in a heavy pot. Reduce heat to medium-low and gradually whisk in the maize meal. Stir constantly with a wooden spoon for 8-10 minutes, adding splashes of hot water as needed, until a very thick, smooth paste forms that pulls away from the pot. Stir in butter, cover, and keep warm.
Rest the ribs on a board for 5 minutes. To serve, mound a generous scoop of sadza onto each plate, spoon Chakalaka alongside, and pile the smoky short ribs (with their charred onions) on top. Eat traditionally with the right hand, pinching small pieces of sadza to scoop the relish and meat.
Pair with cold Castle Lager or a Zambezi lager and a simple green salad of tomato, onion, and avo if desired. Leftover ribs reheat beautifully the next day sliced into sadza bowls.

Cook’s Notes

Use real hardwood (mopane, sekelbos, or hickory) for authentic braai flavor — never gas if you can avoid it.
Bone-in short ribs need the connective tissue to fully break down, so pull them at 200°F internal, not 145°F like steak.
Sadza thickens fast once off the heat; keep a kettle of boiling water nearby to loosen it before serving.
The spice rub can be mixed in bulk and stored in a jar up to 6 months — it also works on chicken, pork chops, or wors (sausage).
Don't skip resting the ribs; the juices need time to redistribute or they'll flood the cutting board.