Entree: South Africa – Xhosa Cuisine – Umngqusho (creamy samp and beans stew)

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

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 55 min

Total 2 hrs 10 min

Ingredients

2 cups (360 g) dried crushed maize (samp) (estimated edible portion: 360 g)
1 cup (200 g) dried sugar beans
6 cups (1.4 L) water or low-sodium stock
1 medium onion, finely chopped
3 tbsp (45 ml) vegetable oil
2 tbsp (30 g) butter
8 oz (225 g) smoked beef or streaky bacon, chopped
2 cloves (6 g) garlic, minced
1 bay leaf
1 tsp (5 g) salt, or to taste
1/2 tsp (1 g) freshly ground black pepper
1 medium tomato, chopped (optional)
2 cups (60 g) baby spinach or kale, roughly chopped (optional)

Instructions

1. Soak the samp and sugar beans together in cold water overnight (or use a quick-soak: cover with water, bring to a boil 2 minutes, remove from heat and soak 1 hour). Drain and rinse.
2. Place soaked samp and beans in a large pot with 6 cups (1.4 L) water or stock and the bay leaf. Bring to a boil, then reduce to a gentle simmer and cook, partially covered, for 1.5–2 hours until both samp and beans are tender, stirring occasionally and adding more water if needed.
3. While the grain and beans simmer, heat 3 tbsp (45 ml) vegetable oil in a skillet over medium heat. Add chopped smoked beef or bacon and cook until it begins to brown and render fat, about 5–7 minutes.
4. Add the chopped onion to the skillet and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook 1 minute until fragrant. If using tomato, add now and cook until it breaks down.
5. Stir 2 tbsp (30 g) butter into the onion and smoked meat mixture, then transfer this mixture into the pot with the cooked samp and beans.
6. Continue to simmer the combined mixture on low, stirring occasionally, for 10–15 minutes so flavors meld and liquid reduces to a creamy consistency. Add the chopped spinach or kale in the final 3–5 minutes to wilt.
7. Season with 1 tsp (5 g) salt and 1/2 tsp (1 g) black pepper, adjusting to taste. Remove the bay leaf before serving.
8. Serve hot as a main course alongside steamed greens, braaied meat, or a dollop of butter or sour cream if desired.