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Sadza reMhunga served with Beef Short-ribs

Sadza reMhunga & BBQ Beef Short Ribs

This combination will have you or your guests calling out for seconds! Instead of frying the short ribs, you may also braai instead. For the sadza, I used the sand-free and stone-free pearl millet from The Grain Hub. Having it grit free makes the sadza all the more enjoyable, in addition to gaining the health benefits associated with pearl millet.

Serve this sadza and short ribs with some muriwo (leafy greens) and mbuya’s soup. Yum! Fingers will be licked clean!



4 servings

Prep time

10 min

Cooking time

40 min

Get This

  • Sadza reMhunga (Pearl Millet Sadza)

  • 1kg beef short ribs

  • 1 tsp salt

  • 3/4 tsp freshly ground black pepper

  • 2 tbsp oil

  • 80 ml Mr Sauce BBQ sauce

Do This

  • Prepare the sadza remhunga according to the instructions found here.
  • Season either sides of the short ribs with salt, and pepper. Heat oil in pan and fry either side of the ribs for 3 – 5 minutes, or until golden brown.
  • When the short ribs are cooked, reduce heat and using a brush, apply 1 tbsp BBQ sauce onto each side of the ribs, and allow to cook for a further 3 minutes on each side (this is called basting). Taste for seasoning and adjust accordingly. Enjoy!
Sadza reMhunga (Pearl millet) with BBQ Beef short ribs