Ecomely

Language

Nyimo (bambara groundnut stew): recipe illustration
Everyday meals

Nyimo (bambara groundnut stew)

A traditional Shona stew made from bambara groundnuts, legumes with a floury texture and a hazelnut flavour. Gently simmered with onions, it is eaten hot, often with sadza, at family meals.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. The day before, soak the bambara groundnuts in cold water for 12 hours, then rinse them.
  2. Cook the groundnuts in a pot of unsalted water for about 45 minutes, until tender to the bite.
  3. Finely slice the onion and fry it in the hot oil until translucent, about 5 minutes.
  4. Add the diced tomatoes and let them break down over medium heat for 5 minutes, stirring from time to time.
  5. Drain the cooked groundnuts, reserving a little of their cooking water, then tip them into the pan with the tomatoes.
  6. Season with salt, pepper and paprika, then simmer for 10 minutes, adding some cooking water if the stew thickens too much.
  7. Serve hot, with sadza or rice.

Variations and tips

Quick version. Use canned bambara groundnuts, drained and rinsed: you save more than an hour of cooking.

Using what's available here. Replace the bambara groundnuts with dried chickpeas or white beans, allowing a similar cooking time.

More ideas

Derere50 min · 4 serv. · budget-friendlyMadonyo (butter beans)1 h 25 · 4 serv. · budget-friendlyMazambane (mazambane)1 h 45 · 4 serv. · budget-friendlyMuboora40 min · 4 serv. · budget-friendlyChakata yemuriwo (sautéed vegetable salad)30 min · 4 serv. · budget-friendlyChibage ne mazambane (corn and potatoes)50 min · 4 serv. · budget-friendlyHove (collard greens cooked with tomato)40 min · 4 serv. · budget-friendlyMabhanzi ne sadza (mabhanzi)50 min · 4 serv. · budget-friendly

Original Ecomely recipe.