Tinanati Tenyama — Print Recipe

A hearty one-pot Swazi beef stew with root vegetables simmered in a rich tomato-based gravy seasoned with traditional herbs and spices.

Ingredients

1 Heat oil in a large pot over high heat. Season beef cubes with salt, pepper, and paprika. Sear in batches until browned on all sides.
2 Add onion and garlic to the pot, cooking until softened. Add tomatoes and curry powder, stirring until tomatoes break down.
3 Return all beef to the pot and add beef stock and bay leaf. Bring to a boil, then reduce heat and simmer covered for forty-five minutes.
4 Add potatoes and carrots. Continue simmering for another thirty minutes until vegetables are tender and beef is falling apart.
5 Remove bay leaf and adjust seasoning. The gravy should be thick and glossy, coating the meat and vegetables richly.

Did You Know?

In Swazi culture, the best pieces of meat in a communal stew are traditionally offered to elders and guests as a sign of respect.