Zimbabwean Goat Stew with Sadza
A slow cooked goat and tomato stew with greens, served with sadza, the thick maize meal porridge eaten across Zimbabwe.
- Time2 hr 45
- LevelMedium
- Costabout £3.00 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 1093kcal
- 70.7gcarbs
- 9.2gof which sugars
- 64.7gfat
- 38.4gsaturates
- 56.9gprotein
- 7.2gfibre
- 4.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Heat the oil in a large heavy pot over a medium high heat. Brown the goat in batches for about 10 minutes in total, until dark on all sides, and lift it out.
10 min - 2
Add the onions and cook for 8 minutes, until soft. Stir in the garlic, spices, tomatoes and tomato purée and cook for 5 minutes, until the tomatoes collapse.
13 min - 3
Return the goat to the pot with the salt and 700 ml water. Bring to the boil, then cover and simmer gently for 1 hour 30, until the goat is almost tender.
90 min - 4
Add the carrots and green pepper and simmer uncovered for 20 minutes.
20 min - 5
Stir in the spring greens and cook for 10 minutes more, until the greens are soft and the sauce is thick. Keep warm.
10 min - 6
Make the sadza. Bring 1 litre of the sadza water to the boil in a large pan. Mix 100 g of the maize meal with the other 200 ml of cold water until smooth, stir it into the boiling water and cook for 5 minutes, stirring. Add the rest of the maize meal a handful at a time, beating hard with a wooden spoon, until you have a stiff porridge that leaves the sides of the pan. Cover and cook on a low heat for 5 minutes.
- 7
Spoon the sadza into bowls or onto plates. Eat by pinching off a small ball, pressing a dent in it with your thumb and scooping up the stew.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
