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Loading...This signature Zimbabwean cornmeal porridge is the hearty foundation of the nation's most beloved traditional dish. Slow-braised tomato beef stew crowns the firm maize meal, with each component absorbing the savory juices of the other. Eaten by hand by tearing off pieces of porridge to scoop the stew, this comforting meal embodies centuries of Shona culinary tradition.
Prep Time20 mins
Cook Time75 mins
Total Time95 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 585 kcalCalories
- 22 gFat
- 7 gSaturated Fat
- 60 gCarbs
- 6 gFiber
- 7 gSugar
- 36 gProtein
- 720 mgSodium
- 980 mgPotassium
- 95 mgCalcium
- 6 mgIron
- 32 mgVitamin C
- 280 mcgVitamin A
Ingredients
For the Cornmeal Porridge
- 3 cups water
- 2.5 cups white maize meal (mealie-meal)
- 1 tsp salt
- 1 tbsp butter, optional
For the Beef Stew
- 1.5 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large yellow onion and 1 green bell pepper, chopped
- 3 garlic cloves, minced
- 2 medium ripe tomatoes, diced
- 2 tbsp tomato paste
- 1 tbsp mild curry powder, 1 tsp salt, 1/2 tsp black pepper
- 2 cups beef stock
For the Greens (optional)
- 1 tbsp vegetable oil
- 1 small onion, thinly sliced
- 4 cups chopped pumpkin leaves or collard greens
- 2 tbsp water
- Pinch of salt
Directions
- Pat beef dry and season generously with salt and pepper. Heat 2 tbsp oil in a heavy pot over medium-high heat, brown beef in batches for 6-8 minutes total, then remove and set aside.
- Reduce heat to medium; add onion and bell pepper to the same pot and cook for 5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
- Add diced tomatoes and tomato paste; cook 5 minutes until tomatoes break down into a thick sauce. Stir in curry powder and cook 1 minute to bloom the spices.
- Return beef to the pot along with 2 cups beef stock. Bring to a boil, then reduce heat to low, cover, and simmer for 50-60 minutes until the beef is fork-tender.
- Meanwhile, prepare the porridge: bring 3 cups water to a rolling boil in a separate heavy pot and add 1 tsp salt. Gradually sprinkle maize meal into the bubbling water while stirring continuously with a wooden spoon to prevent lumps.
- Keep stirring and adding meal until a stiff, smooth dough forms that pulls cleanly away from the pot sides, about 15-20 minutes of steady work. Stir in butter if using, then cover and rest 5 minutes.
- For the greens, heat 1 tbsp oil in a skillet over medium heat, sauté onion for 3 minutes until soft, then add greens with 2 tbsp water. Cover and cook 5-6 minutes until wilted; season with salt.
- Wet your hands and shape the hot porridge into a smooth round mound on each plate. Use the back of a spoon to press a deep well in the center of each mound.
- Spoon the beef stew generously into the well, serve with the wilted greens on the side, and eat traditionally by tearing off small pieces of the porridge to scoop up the stew.
Cook’s Notes
- Authentic Zimbabwean cornmeal porridge uses white maize meal (mealie-meal), not corn flour or polenta, for the correct texture and flavor.
- Stirring the porridge requires strong, continuous motion for 15-20 minutes; team up with another cook to share the labor.
- Choose tough cuts like beef chuck or shin that soften beautifully through low, slow braising in the tomato sauce.
- Always wet hands thoroughly before shaping the hot porridge to keep the sticky dough from adhering to your skin.
- Add chopped scotch bonnet or a pinch of cayenne pepper to the stew for traditional Zimbabwean heat.
