Sadza ne Nyama

Bring four cups of water to a boil in a large heavy pot. Add a small handful of maize meal while stirring constantly to make a thin, smooth porridge base. Reduce the heat to medium and cook for three minutes, stirring to prevent any lumps from forming.

Gradually add the remaining maize meal in small amounts while stirring vigorously and continuously with a strong wooden spoon. The sadza will become progressively thicker and stiffer, requiring increasing effort to stir as more maize meal is incorporated.

Continue cooking and stirring for eight to ten minutes until the sadza is very firm, smooth, and pulls away from the sides of the pot cleanly. Cover and let it rest on the lowest heat for five minutes, then turn out onto a serving plate.

Season the beef steaks generously on both sides with salt, pepper, and curry powder. Heat one tablespoon of oil in a cast-iron skillet over high heat until the pan is smoking, then sear the steaks for three to four minutes per side for medium doneness.

Remove the steaks from the skillet and let them rest on a cutting board for five minutes while you prepare the relish. Slice the rested steaks against the grain into strips about one centimetre thick for easy eating alongside the sadza.

In the same hot skillet, add the remaining oil and sauté the sliced onions for three minutes until they begin to soften and char. Add the garlic and chopped tomatoes, cooking for five to six minutes until the tomatoes collapse into a thick, saucy relish.

Season the tomato and onion relish with salt and pepper, stirring well. Arrange the sadza on one side of each plate, place the sliced beef alongside, and spoon the hot tomato relish over and around the meat. Garnish with fresh herbs and serve immediately.