Entree: Botswana – National Cuisine – Dikgobe (slow-cooked corn and beans)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs

Additional 8 hrs

Total 8 hrs 45 min

Ingredients

- 2 cups (340 g) samp (dried broken maize)
- 1 1/2 cups (300 g) dried cowpeas or sugar beans, soaked overnight
- 8–10 cups (1.9–2.4 L) water, plus extra for soaking
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped, about 8 oz (225 g)
- 2 medium tomatoes, chopped, about 10 oz (280 g) or 1 cup (240 g) canned tomatoes
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 bay leaf
- 1 tsp (5 g) baking soda (optional, helps soften beans)
- 2 tbsp (30 g) butter or margarine (optional, for richness)
- 4 cups (120 g) chopped greens such as spinach or morogo (optional)

Instructions

1. Rinse samp and drained soaked beans under cold water. If using baking soda, add 1 tsp (5 g) to the soaking water; soak both samp and beans overnight (8–12 hours), then drain and rinse.
2. Place soaked beans in a large pot with 6 cups (1.4 L) fresh water and the bay leaf. Bring to a boil, reduce heat and simmer for 30 minutes.
3. Add the drained samp to the pot with the beans, add remaining water to cover (about 2–4 cups / 480–960 ml more as needed), bring back to a simmer, cover partially, and cook gently for 1–1.5 hours, stirring occasionally and adding water if mixture becomes too dry.
4. While samp and beans cook, heat oil in a skillet over medium heat and sauté the chopped onion until translucent, about 6–8 minutes. Add chopped tomatoes and cook until tomatoes break down, about 5 more minutes.
5. Stir the sautéed onion and tomato mixture into the samp and beans. Continue to simmer uncovered for another 20–30 minutes until both samp and beans are very tender and the mixture is creamy; mash lightly with the back of a spoon if desired to bind.
6. Stir in butter and chopped greens if using; cook until greens are wilted and incorporated. Season with salt and pepper to taste. Serve hot as a hearty main course.