Entree: Eswatini – Northern Culinary Region – Samp and Beans (crushed maize and beans porridge)
Serving Size: 6
Approximate Time
Prep
25 min
Cook
1 hr 30 min
Additional
8 hrs
Total
10 hrs
Ingredients
- 2 cups (340 g) samp (crushed dried maize kernels)
- 1 1/2 cups (300 g) dried sugar beans (soaked overnight)
- 6 cups (1.44 L) water, plus more for soaking and adjusting
- 1/4 cup (60 ml) vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup (240 g) chopped fresh tomatoes or canned tomatoes
- 1 tsp (5 g) baking soda (optional, to speed softening when soaking)
- 2 tsp (10 g) salt, or to taste
- 1 tsp (2 g) ground black pepper
- 1 bay leaf (optional)
- Fresh parsley or coriander, a handful for garnish
Instructions
1. Soak beans: place dried sugar beans in a bowl, cover with water and add baking soda if using; soak overnight (8–12 hours). Drain and rinse before cooking.
2. Parboil beans: in a large pot, combine soaked beans and 4 cups (960 ml) fresh water. Bring to a boil, reduce heat and simmer 20–30 minutes until beans begin to soften but are not fully tender. Skim any foam.
3. Add samp: add the samp to the pot with the partially cooked beans. Add 2 more cups (480 ml) water, bay leaf, and bring to a gentle simmer. Stir occasionally to prevent sticking; reduce heat and cover, simmering 60–90 minutes until both samp and beans are soft and creamy, adding more water as needed.
4. Sauté aromatics: while samp and beans cook, heat oil in a skillet over medium heat. Sauté chopped onion until translucent, about 5 minutes. Add garlic and tomatoes and cook until tomatoes break down and the mixture is fragrant, about 6–8 minutes.
5. Combine and season: stir the sautéed tomato-onion mixture into the pot with samp and beans. Season with salt and pepper, simmer an additional 10–15 minutes to meld flavors. Adjust liquid to reach a creamy, but not soupy, consistency.
6. Finish and serve: remove bay leaf, taste and adjust seasoning. Garnish with chopped parsley or coriander and serve hot as a filling main, often accompanied by relish or steamed greens.
