About this Dish
Grilled or stewed beef, generously spiced, served alongside sadza and greens.
History & Origin
Nyama simply means "meat" in Shona, but the term has come to represent Zimbabwe's tradition of slow-stewed or open-fire grilled beef served at family meals.
IngredientsServes 3
🥩Beef chuck or stewing beef, 800g cut into large chunks
🧅Onion, 1 large finely chopped
🍅Tomatoes, 3 medium roughly chopped
🧄Garlic cloves, 4 minced
🫚Vegetable oil, 3 tablespoons
🧂Salt, 1 teaspoon or to taste
🌶️Beef stock or water, 500ml
🫙Mixed spice or BBQ spice blend, 2 teaspoons
🌿Fresh parsley or coriander, small handful chopped
Method
1
Heat the oil in a large heavy-bottomed pot over high heat. Season the beef chunks generously with salt and the mixed spice, then add to the hot pot and brown on all sides for about 5–7 minutes until nicely seared.2
Reduce the heat to medium and add the chopped onion to the pot. Cook, stirring occasionally, for about 4 minutes until the onion softens and starts to turn golden.3
Add the minced garlic and chopped tomatoes, stirring everything together well. Cook for another 5 minutes, letting the tomatoes break down and release their juices into the pot.4
Pour in the beef stock or water, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce the heat to low, cover, and let the beef simmer for 60–90 minutes until it is very tender and the sauce has thickened.5
Taste the gravy and adjust seasoning with more salt or spice as needed. Scatter the fresh herbs over the top before serving.6
Serve the nyama hot alongside a mound of sadza and your choice of sautéed greens such as rape or spinach, spooning plenty of the rich tomato gravy over everything.User Reviews
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