UMNGQUSHO (SAMP & BEANS)

Samp & beans is an African staple, with different versions found throughout southern Africa. Both dried samp and dried beans need to be soaked before cooking, so this is not a dish you can hurry.

Serves 4–6

INGREDIENTS

• 2 cups (2 × 250 ml) dried samp
• 1 cup (250 ml) dried sugar beans
• 2 tablespoons chicken stock powder
• 2 bay leaves
• salt and ground black pepper to taste
• 3 cups (3 × 250 ml) warm water
• 5 tablespoons (75 g) butter, cut into cubes

METHOD

1. Place the samp and sugar beans in a large bowl. Cover with warm water and leave to soak overnight, or for at least 4 hours. Drain the samp and beans and rinse briefly. Place in a large pot and cover with 3–4 cups water. Place over low heat and simmer for about 40 minutes, until just tender.
2. Drain the cooked samp and beans and return to the pot along with the chicken stock powder, bay leaves and salt and pepper to taste. Add 3 cups (750 ml) warm water.
3. Cook over low to medium heat for 45–50 minutes, until the samp and beans are soft and tender (add extra warm water if necessary).
4. Stir the butter into the warm umngqusho before serving.