Umngqusho — samp and beans

Name: Umngqusho — samp and beans
Prep time: 25 min
Cook time: 275 min
Total time: 1020 min
Yield: 12
Ingredients: 30 ml unsalted butter; 10 g fresh coriander; 6 garlic clove; 250 g dried butter bean; 30 ml sunflower oil; 2 onions; 4 small red chilli; ¼ tsp ground white pepper; 1000 g dried samp, cracked white maize; 3 tsp salt; 600 g tomato

Main course
South African

Slow-simmered samp and beans with tomato, garlic and chilli.

Active time40 min

Cooking5 h

Total17 hResting : 12 h

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Ingredients

10 g fresh coriander
6 garlic cloves
2 onions
4 small red chillies
600 g tomatoes
30 ml unsalted butter
250 g dried butter beans
30 ml sunflower oil
¼ tsp ground white pepper
1000 g dried samp, cracked white maize
3 tsp salt

Preparation

Step completed · 1
Rinse the samp and beans. Cover generously with cold water and soak for 720 min. Drain and discard the soaking water.
Step completed · 2
Place in a large saucepan, cover generously with fresh water and add the salt. Bring to a full boil, then simmer for about 240 min until both beans and samp are tender. Top up with hot water as needed to keep them submerged.
Step completed · 3
Near the end of cooking, peel and chop the onions and garlic. Deseed and chop the chillies. Peel and chop the tomatoes. Soften the onions in the butter and oil until golden. Stir in the garlic and chilli for 2 min, then the tomatoes and cook for 3 min.
Step completed · 4
Add the tomato mixture to the samp and beans with the pepper. Simmer for 30 min, stirring and adding a little water if it catches. Keep the mixture thick and soft. Wash and chop the coriander and scatter over before serving.

Allergens

Milk

Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration