Nyama Yemombe (Zimbabwean Beef Stew)
__notoc__ Nyama yemombe (beef stew), is a stew recipe in Zimbabwean community. It’s a hearty dish, often served with sadza (corn porridge) and vegetables.
Source and licence
"Nyama Yemombe (Zimbabwean Beef Stew)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Nyama_Yemombe_(Zimbabwean_Beef_Stew), revision 4518661), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Nyama_Yemombe_(Zimbabwean_Beef_Stew)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518661
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 kg beef, washed and cut into bite-size cubes
- 2 tablespoons cooking oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh minced ginger (optional)
- 2 medium tomatoes, chopped
- 2 tablespoons tomato paste (optional)
- 1 beef stock cube or ½ teaspoon salt
- 1 teaspoon paprika powder
- ½ teaspoon curry powder
- 1 green pepper, chopped
- 2 cups water
- Fresh coriander leaf or parsley
Method
- If the meat is tough, you can simmer it in salted water until tender (30–45 minutes), then drain and set aside.
- In a large pot or pan, heat the oil over medium heat. Add onion, garlic, and ginger, and cook for 1 minute while stirring.
- Add the beef to the pot. Fry for about 10 minutes until browned on all sides.
- Stir in the chopped tomatoes, then let them cook down until soft.
- Add tomato paste, stock cube, paprika, and curry powder. Mix thoroughly.
- Add water, cover the pot, and reduce heat to low. Let it simmer for 30–45 minutes, or until beef is soft and sauce has thickened.
- Add chopped green pepper in the last 5 minutes of cooking.
- Season with salt to taste.
- Garnish with coriander, and serve with rice, porridge, or potato.