Meat-and-greens broth with layered flavors from beef, ginger, garlic, and brèdes.
Pat the beef dry and season it with 1 teaspoon salt and the black pepper.
Heat the oil in a large heavy pot over medium-high heat. Brown the beef in batches, then return all the meat to the pot.
Add the onion, garlic, and ginger. Cook for 4 minutes, stirring, until fragrant.
Stir in the tomatoes and cook for 5 minutes, until they begin to break down.
Add the water or stock and bring to a boil. Reduce the heat, cover partially, and simmer for 70 to 80 minutes, until the beef is nearly tender.
Add the mustard greens and optional brèdes mafana. Simmer for 10 minutes.
Stir in the spinach, watercress, and remaining salt. Simmer uncovered for 8 to 10 minutes, until all the greens are tender and the broth is flavorful.
Taste and adjust the seasoning, then serve the Romazava hot with steamed rice.
Romazava traditionally uses local brèdes, including brèdes mafana, whose flowers and leaves have a distinctive tingling quality. If available, add a small handful with the other greens. Mustard greens, spinach, and watercress provide an accessible blend while preserving the dish as a meat-and-greens broth. Nutrition is estimated per serving and excludes rice.
6 servings
2 cups
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.