Umngqusho

Name: Umngqusho
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 6
Cuisine: South African
Ingredients: 500 ml (2 cups) samp; 750 ml (3 cups) sugar beans; 2 L water; 1 onion, roughly chopped; 3 potatoes, diced; 1 large tomato, diced; 45 ml (3 tablespoons) canola oil; 3 Knorrox curry vegetable stock cubes; 15 ml (1 tbsp) Rajah medium curry powder

6 People
195 min.
intermediate

There are few foods that can warm the soul of a South African like a steaming-hot bowl of samp and beans. In this recipe, the warming spices of curry powder plus onion, tomato and potatoes take samp and beans to a new level of deliciousness.

Tips

For a soft, creamy result, let the pot simmer slowly over a low heat, and stir only when necessary to prevent sticking. Add a little more water every now and then if the samp seems too dry.

Ingredients

500 ml (2 cups) samp
750 ml (3 cups) sugar beans
2 L water
1 onion, roughly chopped
3 potatoes, diced
1 large tomato, diced
45 ml (3 tablespoons) canola oil
3 Knorrox curry vegetable stock cubes
15 ml (1 tbsp) Rajah medium curry powder

Cooking Method

Mix the samp and beans together and wash well. Place in a large pot with two litres of water and cook over a low heat until they start softening. Check the pot every 30 minutes or so to see if the samp and beans need more water (don’t wait until they are cooked through and too soft).
Once the samp and beans are slightly soft, add all the vegetables, the oil, the Knorrox cubes and the curry powder. Continue cooking for about 20 to 30 minutes, or until the beans are very soft.
Serve with chakalaka and a beetroot salad.