Suffolk Reporter

The SBU Eats program recently featured Rumbidzai “Rumbi” Kangira-Mate, a Master of Social Work student, in its Cooking from Home initiative. Partnering with Sous Chef Juan Garcia, she prepared Sadza Nemuriwo Unenyama, a traditional Zimbabwean dish consisting of beef stew, cornmeal, and collard greens. This event took place at East Side Dining and offered participants an authentic taste of Zimbabwe.

The Cooking from Home program invites students to share recipes from their homelands by collaborating with campus chefs to bring these dishes to life. The initiative aims to offer students familiar flavors while sharing cultural stories through food, creating a diverse dining experience.

Garcia collaborated closely with Kangira-Mate to ensure the authenticity of the dish. They reviewed ingredients and preparation methods together before the recipe's debut. During this process, Kangira-Mate demonstrated a specific technique for preparing cornmeal that involves using a wooden spoon to achieve the desired texture. Garcia appreciated learning these culinary techniques and gaining insight into Zimbabwean culture.

Sadza is a staple in Zimbabwean cuisine made by mixing white cornmeal with water until smooth. Kangira-Mate's version includes savory beef stew and greens, reflecting her mother's addition of soup for extra comfort. She encouraged others to personalize the dish with spices like chili or curry powder.

Kangira-Mate explained her motivation for sharing this meal: "This dish reminds me of home because it’s a meal that families share two or three times a week," she said. "Food brings people together—it’s about sharing and creating bonds within a close-knit community."

Her participation highlights SBU Eats' mission to celebrate cultural diversity and foster community connections through shared meals.