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Umncushu (Samp, Bean and Peanut Mash)

The Quirky Foodster Team

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15 min (plus overnight soak)
Prep
2 hr 30 min
Cook

Ingredients

  • 300 g (1 1/2 cups) samp, soaked overnight
  • 150 g (3/4 cup) sugar beans, soaked overnight
  • 1.5 litres (6 cups) water
  • 100 g (3/4 cup) roasted peanuts, finely ground
  • 1 onion, chopped
  • 2 tbsp cooking oil
  • 1 tsp salt

Method

  1. Drain and rinse the soaked samp and beans, then combine in a large pot with the water.
  2. Bring to the boil, then reduce heat, cover and simmer gently for 2-2 1/2 hours, topping up water as needed, until both samp and beans are very soft.
  3. In a small pan, soften the onion in oil, then stir it into the pot along with the ground peanuts and salt.
  4. Mash roughly with the back of a spoon so the mixture is thick and porridge-like but still has some texture.
  5. Simmer uncovered for a further 10 minutes to let the flavours combine, then serve hot.

Introduction: Umncushu takes samp — dehulled, broken maize kernels — and simmers it for hours with beans until both collapse into a soft, hearty mash, finished with ground peanuts for richness.

Cultural Background: Umncushu takes samp — dehulled, broken maize kernels — and simmers it for hours with beans until both collapse into a soft, hearty mash, finished with ground peanuts for richness. It's a filling, protein-dense lunch that stretches simple pantry staples into something deeply satisfying, and a dish many Swazis associate with home cooking rather than restaurants.

Tips: Soaking the samp and beans overnight is essential — it cuts cooking time nearly in half. A pressure cooker reduces the simmering time to about 45 minutes if you're short on time.

Variations: Jugo beans can replace sugar beans for a more traditional, though harder to find, version. A little butter stirred through just before serving adds extra richness for special occasions.

Storage: Keeps refrigerated for up to 4 days; freezes well for up to 2 months.

Reheating: Reheat gently on the stovetop with a splash of water, stirring, until heated through and creamy again.

FAQs:

Q: Can I use canned beans to save time?
A: Yes, add drained canned beans in the last 20 minutes rather than cooking them from soaked dry for the full time.

Q: What can I use instead of peanuts if there's an allergy?
A: Ground sunflower seeds give a similar richness without the peanut allergen.

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