Zimbabwean Sadza Grill Plate
Zimbabwe's national staple — sadza (stiff white maize meal porridge, the equivalent of ugali or pap), served as the centrepiece of a traditional grill plate alongside grilled beef brochettes, muriwo (collard greens cooked with peanut butter), nyama (grilled goat or beef) and a fresh tomato relish. The full Zimbabwean meal.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Sadza: bring water to boil. Gradually whisk in maize meal to prevent lumps. Reduce heat; stir constantly and vigorously for 20–25 minutes until very thick and comes away from the sides. Season. The sadza should be thick enough to form a ball.
About 5 min
Beef: marinate beef in garlic, Worcestershire and pepper. Grill over high heat until charred and cooked to medium.
About 14 min
Muriwo: sauté onion in oil; add tomatoes. Cook 3 minutes. Add shredded greens; stir-fry 5 minutes. Add peanut butter with a splash of water; stir until the greens are coated in the peanut sauce.
About 14 min
Tomato relish: combine finely diced fresh tomatoes, onion, salt and fresh coriander.
About 14 min
Serve: place a mound of sadza in the centre of each plate. Arrange grilled beef, muriwo greens and fresh tomato relish around it. Eat the sadza by pinching a piece and using it to scoop the accompaniments — traditional style.
About 3 min
Nutrition per serving (estimate)
- Calories
- 520
- Protein
- 36 g
- Carbs
- 52 g
- Fat
- 20 g
- Fibre
- 8 g
- Sugar
- 8 g
- Sodium
- 680 mg
Contains: dairy, peanuts
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Recipe by Boon Tools.