Umngqusho is one of South Africa’s most comforting dishes. Samp and beans cook slowly until tender and creamy, creating an economical meal or a satisfying partner for stew.
Serves: 6 Difficulty: Easy
Total time: 2 hours 30 minutes plus soaking Estimated cost: R55–R75 total; R9–R13 per serving
Prices are estimates and vary by shop, brand and area in South Africa.
Ingredients
- 2 cups samp and bean mix
- Water for soaking and cooking
- 1 onion, chopped
- 1 tbsp oil
- 1 stock cube
- 1 tsp salt
- 2 tbsp butter
- Black pepper
Method
- Rinse the samp and beans and soak overnight.
- Drain, cover with fresh water and bring to the boil.
- Simmer partly covered for 2–2½ hours, topping up with hot water.
- Fry the onion until golden.
- Stir the onion and stock cube into the tender samp and beans.
- Finish with butter, salt and pepper.
Choosing and cooking the mix
Use a packaged samp-and-bean mix and follow its soaking and boiling instructions, especially if it contains kidney beans. Soak in the fridge, drain and use fresh cooking water. Keep the solids covered with water while cooking and stir occasionally near the end so the thickening mixture does not catch.
Checking tenderness
Cooking time depends on the age of the dried beans. Taste a bean and a piece of samp: neither should have a hard, chalky centre. Continue cooking in small additions of hot water until both are tender. Mash a few beans against the pot to thicken the liquid without adding cream.
Serving and reheating
Taste before adding the full teaspoon of salt because stock cubes differ in saltiness. Use vegetable stock for a meat-free version. Serve as a substantial side with chakalaka. Refrigerate promptly for up to three days; loosen chilled portions with a little water and reheat until steaming hot throughout.