Stony Brook University spotlights a Zimbabwean recipe as part of its Cooking from Home program

When it comes to global cuisine at Stony Brook University (SBU) in New York, the dining team maintains a focus on the importance of culture and creating authentic recipes. And that is exactly the mission of the university’s Cooking from Home program, which invites students to collaborate with the dining team on authentic global dishes from their cultures. After the recipe is created, it is then highlighted at a dining location on campus. And the recipes will also be featured in a SBU Eats cookbook.

Recently, a Zimbabwean recipe, called Sadza Nemuriwo Unenyama, was the focus of the program. A Master of Social Work student, who is from Zimbabwe, helped bring the recipe to life. The student, Rumbidzai “Rumbi” Kangira-Mate, teamed up with Sous Chef Juan Garcia to create this classic Zimbabwean dish made from a blend of beef stew, cornmeal and collard greens.

While creating the recipe, Chef Garcia learned more about Zimbabwean culture, and he even tried out new cooking techniques. Kangira-Mate and Garcia worked together throughout the process to review ingredients as well as discuss the preparation process and cultural significance of the dish. In addition, they also cooked together before the recipe debuted, to ensure the authenticity of the dish. One aspect that was important to Kangira-Mate was ensuring that the cornmeal was prepared properly. She taught Garcia a new whipping technique with a wooden spoon, used to achieve the perfect fluff in the mixture.

Sadza, a Zimbabwean cornmeal staple, is usually prepared by combining white cornmeal and water and then whipping the ingredients until it is thick and smooth. It is typically used as a base with a variety of different toppings. Kangira-Mate’s version of Sadza is made a little differently, with the addition of her mother’s savory beef stew, to add a flavorful, comforting element. Kangira-Mate also encouraged diners to customize the dish by adding ingredients like chili or curry powder.

Kangira-Mate said she chose this dish because it reminds her of home. She was born in Zimbabwe and raised in Namibia before coming to the U.S in 2023.

“This dish reminds me of home because it’s a meal that families share two or three times a week,” she said, in a statement. “Food brings people together—it’s about sharing and creating bonds within a close-knit community. When someone visits your home, offering food is a way of showing you care and a gesture of unity.”

Through this program, Stony Brook University aims to foster a multi-cultural dining experience, giving students an opportunity to share their cultures with others.

The program has also spotlighted recipes such as Arroz Chaufa or Peruvian fried rice, Khichuri from Bangladesh and Tanghulu, which are candied fruit skewers from China.