Zimbabwean Beef and Okra Stew (Nyama ne Derere)
A hearty and flavorful stew combining tender chunks of beef with the unique texture of okra, simmered in a rich tomato and onion base. This dish is a comforting staple, often served with sadza.
🧂 Ingredients
- 1 kg Beef chuck(cut into 1-inch cubes)
- 3 tbsp Vegetable oil
- 2 large Onions(chopped)
- 400 g Tomatoes(chopped or crushed)
- 2 tbsp Tomato paste
- 500 ml Beef broth
- 500 g Okra(trimmed and sliced)
- to taste Salt
- to taste Black pepper(freshly ground)
- 3 cloves Garlic(minced)
- 1 tsp Ginger(grated)
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes on all sides. Remove beef and set aside.
⏱️ 8-10 minutes - 2
Add chopped onions to the pot and sauté until softened and translucent.
⏱️ 5-7 minutes - 3
Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
⏱️ 1 minute - 4
Add the chopped tomatoes and tomato paste. Cook, stirring, for about 5 minutes, allowing the tomatoes to break down.
⏱️ 5 minutes - 5
Return the browned beef to the pot. Pour in the beef broth, season with salt and pepper. Bring to a simmer, then reduce heat, cover, and cook for at least 1 hour, or until the beef is tender.
⏱️ 1 hour - 6
Add the sliced okra to the stew. Stir well and continue to simmer, uncovered, for another 20-30 minutes, or until the okra is tender and the stew has thickened.
⏱️ 20-30 minutes - 7
Adjust seasoning if necessary. Serve hot with sadza.
💡 Pro Tips
- ✓To reduce the sliminess of okra, you can lightly fry it before adding it to the stew, or soak it in salted water for 30 minutes and then drain.
- ✓Ensure the beef is tender before adding the okra, as okra cooks relatively quickly.
- ✓For a spicier kick, add a chopped chili pepper along with the onions.
🔄 Variations
- Add a handful of chopped spinach or other leafy greens in the last 10 minutes of cooking.
- Incorporate other vegetables like carrots or bell peppers.
- For a richer flavor, a tablespoon of peanut butter can be stirred in towards the end.