Zimbabwean
Nyama Yemombe (Zimbabwean Beef Stew)
A community recipe for Nyama Yemombe (Zimbabwean Beef Stew), adapted from the collaboratively edited Wikibooks Cookbook.
Gather
Ingredients
- 1 kg Beef washed and cut into bite-size cubes
- 2 tablespoons Cooking Oil
- 1 Onion chopped
- 2 cloves Garlic minced
- 1 teaspoon Ginger optional
- 2 Tomatoes chopped
- 2 tablespoons Tomato Paste optional
- 1 Stock Cube or ½ teaspoon salt
- 1 teaspoon Paprika powder
- ½ teaspoon Curry Powder
- 1 Green Pepper chopped
- 2 cups Water
- As needed Coriander Leaf or parsley
Make it
Method
- 1
If the meat is tough, you can simmer it in salted water until tender (30–45 minutes), then drain and set aside.
- 2
In a large pot or pan, heat the oil over medium heat. Add onion, garlic, and ginger, and cook for 1 minute while stirring.
- 3
Add the beef to the pot. Fry for about 10 minutes until browned on all sides.
- 4
Stir in the chopped tomatoes, then let them cook down until soft.
- 5
Add tomato paste, stock cube, paprika, and curry powder. Mix thoroughly.
- 6
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.
- 7
Add chopped green pepper in the last 5 minutes of cooking.
- 8
Season with salt to taste.
- 9
Garnish with coriander, and serve with rice, porridge, or potato.
Source & rights
Where this recipe comes from
Adapted from “Nyama Yemombe (Zimbabwean Beef Stew)” by Wikibooks contributors, revision 4518661, licensed under CC BY-SA 4.0.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.