Mains
Nyekoe (Wheat, Samp and Bean Stew)
Ingredients
- 200 g (1 cup) whole wheat berries, soaked overnight
- 200 g (1 cup) samp (dried crushed maize), soaked overnight
- 150 g (3/4 cup) dried sugar beans, soaked overnight
- 1.5 litres (6 cups) water, plus more as needed
- 1 onion, chopped
- 1 tbsp sunflower oil
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
Method
- Drain and rinse the soaked wheat, samp and beans separately, then combine them in the large pot.
- Add the water, ensuring the grains and beans are well covered, and bring to a boil.
- Skim off any foam, reduce the heat to the lowest possible simmer, cover tightly and cook for 5–6 hours, checking every hour and topping up with hot water as needed to keep everything just submerged.
- In the last 30 minutes, heat the oil in a small pan, soften the onion, and stir it into the pot along with the salt and pepper.
- Continue simmering until the wheat and samp are fully tender and the mixture has thickened into a soft, cohesive stew with little standing liquid.
- Taste and adjust seasoning, then serve hot in bowls on its own or alongside a simple salad.
Introduction: Nyekoe is Lesotho's most distinctive signature dish, hailing from the mountain town of Semonkong.
Cultural Background: Nyekoe is Lesotho's most distinctive signature dish, hailing from the mountain town of Semonkong. Whole wheat berries, samp (dried crushed maize) and beans are simmered together very slowly, traditionally overnight over a low fire, until they meld into a thick, hearty, deeply savoury stew. It is a dish born of highland necessity — filling, warming and able to sustain shepherds through cold mountain nights.
Tips: Low and slow is the whole secret to nyekoe — traditionally it cooks overnight over embers, so resist the urge to raise the heat to speed things up. Keep a kettle of hot water nearby to top up the pot; adding cold water can slow the cooking considerably.
Variations: Some cooks add a diced potato in the final hour for extra body. A knob of butter stirred in at the end enriches the dish for special occasions. Already vegetarian and vegan as written.
Storage: Refrigerate up to 4 days in an airtight container; freezes well for up to 3 months.
Reheating: Reheat gently on the stovetop with a splash of water, stirring frequently, until piping hot throughout.
FAQs:
Q: Can I speed up the cooking with a pressure cooker?
A: Yes, a pressure cooker can reduce the time to about 90 minutes, though the traditional slow-fire flavour is best achieved the long way.
Q: What does nyekoe taste like?
A: It's mild, earthy and hearty, similar in spirit to a thick wheat-and-bean porridge stew.
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