Shisanyama | FoodieAtlas

Ingredients

For the Meat:
2 lbs (900 g) beef steaks, cubed
1 lb (450 g) lamb or chicken (optional), cubed
2 tablespoons vegetable oil
2 large onions, chopped
4 cloves garlic, minced
2 tablespoons paprika
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 teaspoon dried thyme
Salt to taste
1/4 cup soy sauce (optional)
1/4 cup vinegar or lemon juice
For Serving:
Fresh vegetables (e.g., tomatoes, onions, bell peppers), chopped
Pap or maize meal (optional, as a side dish)
Chakalaka (optional, for extra flavor)

Instructions

Marinate the Meat

In a large bowl, combine the beef and optional lamb or chicken with vegetable oil, onions, garlic, paprika, ground coriander, ground cumin, black pepper, thyme, salt, soy sauce (if using), and vinegar or lemon juice.

Mix well to coat the meat with the spices. Cover and refrigerate for at least 1 hour, preferably overnight.

Cook the Meat

Preheat a grill or a large skillet over medium-high heat.

Remove the meat from the marinade and grill or sear in batches, turning occasionally, until browned and cooked to your desired level of doneness. This should take about 10-15 minutes per batch, depending on the size of the meat cubes.

Prepare the Vegetables

Serve

Arrange the cooked meat on a serving platter. Serve with the fresh vegetables, pap (maize meal), and chakalaka if desired.