Sides
Poone le Dinawa (Samp and Beans)
Ingredients
- 250 g (1 1/4 cups) samp, soaked overnight
- 150 g (3/4 cup) dried sugar beans, soaked overnight
- 1.2 litres (5 cups) water, plus more as needed
- 1 onion, chopped
- 1 tbsp sunflower oil
- 1 tsp salt
- 1/2 tsp black pepper
Method
- Drain and rinse the soaked samp and beans, then combine them in the large pot with the water.
- Bring to a boil, skim any foam, then reduce to a low simmer and cover.
- Cook for 2–2 1/2 hours, checking occasionally and topping up with hot water as needed, until both the samp and beans are tender.
- In a small pan, heat the oil and soften the onion for 4 minutes, then stir it into the pot with the salt and pepper.
- Simmer uncovered for a final 15 minutes to thicken slightly, then serve hot as a side to stews or roasted meat.
Introduction: Samp — dried, crushed maize kernels — simmered together with sugar beans is a slow-cooked, nourishing side dish found across Southern Africa and a familiar presence at Basotho family tables, particularly on Sundays and at gatherings where a large, filling pot needs to feed many people.
Cultural Background: Samp — dried, crushed maize kernels — simmered together with sugar beans is a slow-cooked, nourishing side dish found across Southern Africa and a familiar presence at Basotho family tables, particularly on Sundays and at gatherings where a large, filling pot needs to feed many people.
Tips: Soaking both the samp and beans overnight is essential to bring the cooking time down to a manageable length. Cook low and slow with the lid mostly on to prevent the pot from drying out before the samp softens.
Variations: A pinch of curry powder or paprika is stirred in by some households for extra colour and flavour. Diced pumpkin is added in the last 30 minutes in some regional versions. 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 often.
FAQs:
Q: What is samp?
A: Samp is dried maize kernels that have been stamped and crushed, similar to a coarse hominy.
Q: Can I cook this in a pressure cooker?
A: Yes, this can reduce cooking time to around 45–60 minutes after soaking.
Please log in to leave a comment.