Entree: South Africa – Zulu Cuisine – Umngqusho (Samp and Beans) (creamy stewed corn and beans)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 1 hr 55 min

Total 2 hrs 5 min

Ingredients

- 2 cups (360 g) dried samp
- 1 cup (200 g) sugar beans (dried) or dried cowpeas
- 1 large onion, finely chopped
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (45 g) salted butter
- 6 cups (1.4 L) water, plus more for soaking
- 2 cups (480 ml) beef or vegetable stock
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) ground black pepper
- 1 bay leaf
- 1 tsp (5 g) baking soda (optional, helps soften beans)
- 2 tbsp (30 ml) cooking fat or drippings (optional for authentic flavor)
- 2 green onions, chopped, for garnish

Instructions

1. Rinse the samp and sugar beans under cold water. Place them in a large bowl, cover with cold water by several inches, and soak overnight (8–12 hours); drain and rinse. If short on time, soak in hot water for 2 hours.
2. In a heavy large pot, heat the vegetable oil over medium heat. Add the chopped onion and cook, stirring, until soft and golden, about 6–8 minutes.
3. Add the drained samp and beans to the pot and stir to coat in the onions and oil. Pour in 6 cups (1.4 L) water and 2 cups (480 ml) stock, add the bay leaf and baking soda if using.
4. Bring to a boil, then reduce heat to low, cover partially, and simmer gently until both samp and beans are tender and the mixture is creamy, 1.5–2.5 hours. Stir occasionally and add extra hot water 1/2 cup (120 ml) at a time if it becomes too thick.
5. When samp and beans are tender, stir in the butter and cooking fat or drippings if using. Season with salt and pepper, adjust seasoning, and simmer uncovered for another 10–15 minutes to meld flavors.
6. Remove the bay leaf. Serve hot garnished with chopped green onions and a knob of extra butter if desired. Traditionally served with relish or steamed greens alongside.