The SBU Eats team recently featured Rumbidzai “Rumbi” Kangira-Mate, a Master of Social Work student, in their Cooking from Home program. Kangira-Mate collaborated with Sous Chef Juan Garcia to prepare Sadza Nemuriwo Unenyama, a traditional Zimbabwean dish, at East Side Dining. The meal includes beef stew, cornmeal, and collard greens and offers diners an authentic taste of Zimbabwe.
The Cooking from Home initiative allows students to share recipes from their homelands with the SBU Eats kitchen. Students work alongside chefs to create these dishes for campus dining locations. This program provides students with familiar flavors while sharing cultural stories and ingredients with peers.
Garcia worked closely with Kangira-Mate to understand the dish's ingredients, preparation steps, and cultural significance. They cooked together before presenting the recipe to ensure authenticity. Kangira-Mate demonstrated a unique technique for preparing cornmeal 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 food in Zimbabwe made by mixing white cornmeal with water until it reaches a thick consistency. Kangira’s version includes beef stew and greens, reflecting her mother's addition of soup for added comfort and flavor. She encouraged others to personalize the dish by adding spices like chili or curry powder.
Originally from Zimbabwe, Kangira-Mate lived in Namibia before moving to the U.S. in August 2023. She explained her choice of dish: “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."
Kangira-Mate's participation in Cooking from Home aligns with SBU Eats' mission to celebrate cultural diversity and foster community spirit.