Recipe of the Month – July – Nyama Stew (Zimbabwean Beef Stew)

In Zimbabwe, this beef stew is practically a staple of the national diet. It’s a common, A warming plate of stew, served with pap/maize porridgeuncomplicated dish that is served at a number of events including during festivities, weddings and funerals. It includes a number of improvements over your standard beef stew, including garlic, all spice and curry powder.

Nyama translates to ‘meat’, but in this context refers to beef stew. It may be uncomplicated and relatively easy to make, but it packs a wonderful punch of flavour. Don’t be afraid to experiment with different vegetables, cuts of beef etc; to make the stew unique to you and your own clan!

2.5kg lean stewing beef
2 tins chopped tomatoes
3 onions, chopped
2 red peppers, chopped
Green cabbage or kale, chopped
3 cloves of garlic
1 tbsp All Spice seasoning
1 tbsp South African curry powder
2 beef stock cubes dissolved in water
Vegetable oil


  1. Brown the beef in a little oil.
  2. Add about 1tbsp of All Spice and the curry powder. Stir until the liquid reduces by half.
  3. Add the onions, peppers and garlic. Cook until softened.
  4. Add thge chopped tomatoes, cabbage and stock.
  5. Simmer until the meat is cooked and tender.
  6. Serve and enjoy!


In Zimbabwe, this hearty stew often uses every part of the animal. These are prized in Zimbabwean cuisine and, once you have tasted the beauty of ox tail, you will certainly know why! Experiment with different cuts of meat, add as many or as little as you desire, and include offal if you want.

Don’t be afraid to experiment with different vegetables either. For an African twist, try adding plantains: These close relatives of the banana are starchier but are fantastic for adding a new dimension of flavour to the stew, whilst also making it heartier.

The stew can be served on its own or with rice. Alternatively, for another African twist, serve it with pap (Maize porridge)


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