Entree: Botswana – Central Culinary Region – Dikgobe (Samp and bean stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Total 2 hrs 5 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

2 cups samp (crushed maize), dry (estimated edible portion: 11 1/4 oz)
1 cup dried cowpeas (selected example; sugar beans are the listed alternative), soaked overnight and drained
1 lb bone-in beef short ribs (estimated edible portion: 9 1/2 oz)
1 large onion, chopped
2 tbsp (30 ml) vegetable oil
4 cups (960 ml) water, plus more as needed during cooking
1 tsp salt, or to taste
1/2 tsp ground black pepper
1/2 tsp baking soda (optional; helps soften beans) (estimated edible portion: 0.088 oz)
1 bay leaf

Show original ingredient measurements

2 cups (320 g) samp (crushed maize), dry (estimated edible portion: 320 g)
1 cup (200 g) dried cowpeas (selected example; sugar beans are the listed alternative), soaked overnight and drained
1 lb (450 g) bone-in beef short ribs (estimated edible portion: 270 g)
1 large onion, chopped
2 tbsp (30 ml) vegetable oil
4 cups (960 ml) water, plus more as needed during cooking
1 tsp (5 g) salt, or to taste
1/2 tsp (2.5 g) ground black pepper
1/2 tsp (2.5 g) baking soda (optional; helps soften beans) (estimated edible portion: 2.5 g)
1 bay leaf

Instructions

1. If the beans have not already been soaked, soak the dried cowpeas overnight in plenty of water, then drain them.
2. Heat the vegetable oil in a large, heavy pot over medium heat. Brown the short ribs on all sides for about 6–8 minutes, then remove them from the pot and set aside.
3. Add the chopped onion to the same pot and sauté until soft, about 5 minutes. Return the browned ribs to the pot.
4. Add the soaked and drained cowpeas, samp, 4 cups (960 ml) water, optional baking soda, bay leaf, salt, and black pepper.
5. Bring the pot to a boil. Reduce the heat to low, partially cover, and simmer gently for 1½–2 hours. Stir occasionally and add hot water as needed to keep the mixture moist but not soupy. Check after 1 hour, skim off any foam, and turn the ribs so they cook evenly.
6. When the cowpeas and samp are soft and the mixture is creamy, remove the bay leaf and short ribs. Shred the meat from the ribs and stir it back into the pot. Adjust the seasoning with additional salt or pepper to taste.
7. Serve hot as a main dish, alongside traditional relishes or vegetables.