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Nyama neDovi

★ ★ ★ ★ ★ (0)
15 minutes
Prep
1 hour
Cook

Ingredients

  • 600 g (1.3 lb) beef chuck, cut into cubes
  • 3 tbsp vegetable oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 tomatoes, chopped
  • 150 g (2/3 cup) smooth peanut butter
  • 500 ml (2 cups) water or beef stock
  • 1 red chilli, finely chopped (optional)
  • Salt and pepper, to taste

Method

  1. Heat the oil in a large pot over medium-high heat and brown the beef cubes on all sides, about 8 minutes. Remove and set aside.
  2. In the same pot, sauté the onion and garlic until softened, about 4 minutes.
  3. Add the tomatoes and cook until they break down, about 6 minutes.
  4. Return the beef to the pot, add the water or stock, and bring to a simmer. Cover and cook over low heat for 45-50 minutes, until the beef is tender.
  5. Ladle a little of the hot cooking liquid into the peanut butter in a bowl and stir until smooth, then pour this mixture back into the pot, stirring well.
  6. Simmer uncovered for a further 10-12 minutes, stirring occasionally, until the sauce is thick and glossy.
  7. Season with salt, pepper and chilli if using, and serve hot with sadza or rice.

Introduction: Dovi refers to the rich peanut butter sauce widely used in Zimbabwean cooking, and nyama neDovi — beef simmered in this creamy, nutty sauce — is a well-loved lunch and dinner dish, showcasing the country’s deep reliance on groundnuts as both a crop and a cooking staple.

Cultural Background: Dovi refers to the rich peanut butter sauce widely used in Zimbabwean cooking, and nyama neDovi — beef simmered in this creamy, nutty sauce — is a well-loved lunch and dinner dish, showcasing the country’s deep reliance on groundnuts as both a crop and a cooking staple.

Tips: Loosening the peanut butter with warm cooking liquid first prevents lumps in the sauce. Simmer low and slow — this allows the beef to become fully tender and the sauce to develop depth. Stir occasionally once the peanut butter is added, as it can catch on the bottom of the pot.

Variations: Use chicken in place of beef for a lighter version. Add sliced spinach or pumpkin leaves in the final few minutes for extra nutrition. Use crunchy peanut butter for a version with more texture. A vegetarian version can substitute mixed vegetables or mushrooms for the beef, though this departs from the traditional meat-based dish.

Storage: Refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months.

Reheating: Reheat gently on the stovetop over low heat, stirring frequently and adding a splash of water if the sauce has thickened too much.

Nutrition: Per serving (approx.): 460 kcal, 34 g protein, 12 g carbohydrates, 31 g fat, 3 g fibre.

FAQs:

Q: Can I use chicken instead of beef?

A: Yes, reduce the simmering time to about 25-30 minutes since chicken cooks faster.

Q: Why is my peanut sauce lumpy?

A: This happens when peanut butter is added directly to hot liquid without first loosening it — always temper it with a little liquid first.

Q: Is this dish very rich?

A: Yes, it’s a hearty, indulgent dish best served with a plain side like sadza or rice to balance it.

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