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

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Total 2 hrs 5 min

Ingredients

- 2 cups (320 g) samp (crushed maize)
- 1 cup (200 g) dried cowpeas or sugar beans, soaked overnight and drained
- 1 lb (450 g) beef short ribs, bone-in
- 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)
- 1 bay leaf

Instructions

1. If not already done, soak 1 cup (200 g) dried beans overnight in plenty of water; drain before cooking.
2. Heat 2 tbsp (30 ml) vegetable oil in a large heavy pot over medium heat; brown 1 lb (450 g) beef short ribs on all sides, about 6–8 minutes; remove and set aside.
3. In the same pot, add the chopped onion and sauté until soft, about 5 minutes. Return the browned ribs to the pot.
4. Add the soaked and drained beans, 2 cups (320 g) samp, 4 cups (960 ml) water, 1/2 tsp (2.5 g) baking soda (if using), 1 bay leaf, 1 tsp (5 g) salt, and 1/2 tsp (2.5 g) pepper.
5. Bring to a boil, then reduce heat to low, cover partially, and simmer gently for 1.5 to 2 hours, stirring occasionally and adding hot water as needed so mixture remains moist but not soupy. Check after 1 hour and skim any foam; turn the meat pieces so they cook evenly.
6. When beans and samp are soft and the mixture is creamy, remove the bay leaf and take out the short ribs; shred any meat and stir back into the pot. Adjust seasoning with additional salt or pepper to taste.
7. Serve hot as a main dish alongside traditional relishes or vegetables.