Entree: Eswatini – Central Culinary Region – Sidlwadlwa (A traditional Swazi braised meat stew cooked with tomatoes, onions, and peanut for a thick savory sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil or peanut oil
- 1 large onion, chopped, about 8 oz (225 g)
- 2 cloves garlic, minced (about 0.21 oz (6 g))
- 2 cups (480 ml) canned crushed tomatoes
- 1 cup (240 ml) beef stock or water
- 1/2 cup (128 g) smooth peanut butter
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 medium carrots, sliced, about 6 oz (170 g)
- 2 cups (60 g) chopped collard greens or spinach
- 1 tbsp (15 ml) lemon or vinegar (to brighten)
- For pap (optional accompaniment): 1 1/2 cups (180 g) maize meal (coarse) and 4 cups (960 ml) water, pinch of salt

Show original ingredient measurements

- 2 lb (900 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil or peanut oil
- 1 large onion, chopped, about 8 oz (225 g)
- 2 cloves garlic, minced (about 6 g)
- 2 cups (480 ml) canned crushed tomatoes
- 1 cup (240 ml) beef stock or water
- 1/2 cup (128 g) smooth peanut butter
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 medium carrots, sliced, about 6 oz (170 g)
- 2 cups (60 g) chopped collard greens or spinach
- 1 tbsp (15 ml) lemon or vinegar (to brighten)
- For pap (optional accompaniment): 1 1/2 cups (180 g) maize meal (coarse) and 4 cups (960 ml) water, pinch of salt

Instructions

1. Brown the beef: Heat oil in a heavy pot over medium-high heat. Brown the beef cubes in batches until deeply browned, about 6–8 minutes per batch. Remove beef and set aside.
2. Sauté vegetables: In the same pot, add chopped onion and sauté until soft, about 5 minutes. Add garlic and cook 1 minute more.
3. Deglaze and simmer: Return beef to the pot, pour in crushed tomatoes and beef stock, scraping up browned bits. Stir in ground coriander, smoked paprika, salt and pepper. Bring to a simmer, cover, and cook gently 1 to 1 1/4 hours until beef is very tender.
4. Thicken with peanut: In a bowl, whisk peanut butter with 1/4 cup (60 ml) warm stew liquid until smooth, then stir into the simmering stew. Add sliced carrots and continue to simmer uncovered 15–20 minutes until sauce is silky and carrots are tender.
5. Add greens and finish: Stir in chopped collards or spinach and cook 3–5 minutes until wilted. Adjust seasoning with lemon or vinegar and salt if needed.
6. Cook pap (optional): Bring 4 cups (960 ml) water and pinch of salt to a boil. Whisk in maize meal gradually, reduce heat and simmer, stirring often, until thick and smooth, about 10–12 minutes. Serve the stew over or beside the pap.