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| (with very non-zimbabwean plantain) |
Beef stew
Finely chop and sauce 3/4 large onion in a heavy bottomed pan, with 1 stick celery finely chopped and two cloves garlic chopped or crushed.
remove sautéed veg from pan
dust 1 kg beef shin / hock in seasoned flour (salt, pepper, montreal steak spice, Schwartz chicken spice, whatever)
turn heat up in heavy pan and brown meat.
return sautéed vegetables to the pan and add chopped other veg -- carrots, turnip, green pepper.
add beef bouillon (i used one of those little bouillon pots, with about 2 cups hot water)
add chopped tomatoes or puree tomato (not too much).
Make sure meat covered with stock - add more water if needed.
Cook on low heat, in oven or slow-cooker (crockpot) until meat is tender and stock reduced and thickened a little.
Sadza: buy white mealie meal at a 'halal shop' or African grocery shop. Cook according to this recipe: https://www.zimbokitchen.com/how-to-make-plain-sadza/
Vegetables: this is a classic way to cook zimbabwean greens https://www.zimbokitchen.com/how-to-prepare-muriwo-werape-and-having-it-crisp/ I like to add tomatoes and onions, and sometimes peanut butter.
