Entree: South Africa – Xhosa Cuisine – Umgqusho (stew of crushed maize known as samp with sugar beans, enriched with butter or pork for flavor)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 cups (400 g) samp (crushed dried maize)
- 1 cup (200 g) sugar beans (dried)
- Enough water for soaking beans
- 6 cups (1.4 L) water or low-sodium stock for cooking
- 4 oz (115 g) streaky bacon or salted pork, diced
- 1 medium onion, finely chopped
- 1 medium tomato, chopped, about 5 oz (150 g)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 1 tsp (5 g) coarse salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 green onions (scallions), chopped for garnish
- 1 bay leaf (optional)

Instructions

1. Rinse the dried sugar beans and place them in a bowl with enough water to cover. Soak overnight, then drain and rinse. Rinse the samp as well.
2. In a large heavy pot, combine the soaked sugar beans, samp, 6 cups (1.4 L) water or stock and the bay leaf if using. Bring to a boil, then reduce heat and simmer gently, partially covered, for 1½–2 hours, stirring occasionally and adding a splash of water if it looks too dry, until both samp and beans are tender and creamy.
3. While the samp and beans cook, heat the oil in a skillet over medium heat. Add the diced bacon or salted pork and cook until fat renders and pieces are golden, about 6–8 minutes. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the chopped tomato and cook until softened, about 4 minutes.
4. When the samp and beans are tender, stir the bacon, onion and tomato mixture into the pot. Add the butter, salt and pepper and simmer together for another 10–15 minutes so flavors meld. Smash a few scoops against the side of the pot with a spoon to create a creamier texture if desired.
5. Taste and adjust seasoning. Remove the bay leaf, fold in most of the chopped green onions, and spoon into a serving dish. Top with the remaining green onions and an extra knob of butter if liked, and serve hot.