Dovi

What it really is

Dovi is a Zimbabwean groundnut stew, often made with chicken and peanut butter. It is a familiar Shona-associated dish whose exact ingredients vary between households and regions.

Chicken is simmered with onion and tomato until tender, then groundnut paste or peanut butter is stirred in to make a thick, savory sauce. Some recipes include leafy greens or other vegetables, and beef or a meatless version may also be prepared. The peanut sauce defines the dish: it is not a garnish and cannot be omitted without changing the preparation. Dovi may be made from whole groundnuts or a smooth paste, and the amount varies with the desired richness. This page describes a chicken version, not every possible Zimbabwean dovi.

Zimbabwean accounts describe dovi as a home-style peanut stew, with local recipes varying in both protein and vegetables. Peanut paste gives the sauce body and carries the tomato and onion through the pot. It is commonly eaten with a staple that can carry the sauce, while that accompaniment remains separate from the stew itself.

How it's served

Serve dovi hot with sadza, rice or another starch. The sauce is spooned over or alongside the chicken, and its thickness makes it suitable for scooping with a staple. Dovi is a home-style meal as well as restaurant food; serving it with sadza is common, though the pairing is separate from the stew itself. The dish should be stirred before portioning so the peanut sauce remains evenly distributed.

How to write it on the menu

Name it as a Zimbabwean groundnut stew and identify the protein. Peanut is an inherent allergen and should be prominent on the menu. If leafy vegetables, stock or other ingredients are added, list them for the actual recipe. Distinguish the stew from the sadza or rice served alongside it, and check shared utensils and equipment used with other peanut dishes.