Umngqusho (Samp and Beans)
The Quirky Foodster Team
Ingredients
- Dried samp — 300 g (1 1/2 cups)
- Dried sugar beans — 150 g (3/4 cup)
- Water — 1.5 L (6 cups)
- Medium onion, chopped — 1
- Vegetable oil — 2 tbsp
- Butter — 30 g (2 tbsp)
- Salt — 1 1/2 tsp
- Ground black pepper — 1/2 tsp
Method
- Rinse the samp and beans, combine in a large bowl, cover generously with cold water, and soak overnight.
- Drain and rinse the soaked samp and beans, then place in a large pot with the 1.5 litres of fresh water.
- Bring to a boil, then reduce to a low simmer, cover, and cook for 1 1/2 to 2 hours, topping up with water as needed, until both the samp and beans are tender.
- Meanwhile, heat the oil in a small pan and gently soften the onion for 5 minutes.
- Stir the softened onion, butter, salt and pepper into the cooked samp and beans.
- Simmer uncovered for a further 10 minutes to bring the flavours together, then serve hot.
Introduction: Umngqusho is a traditional Xhosa dish of samp (crushed dried maize kernels) slow-cooked with sugar beans, a staple lunch across the Eastern Cape for generations.
Cultural Background: Umngqusho is a traditional Xhosa dish of samp (crushed dried maize kernels) slow-cooked with sugar beans, a staple lunch across the Eastern Cape for generations. It gained wider recognition as a favourite dish of Nelson Mandela and is now served at celebrations and family gatherings across the country, as well as everyday lunches.
Tips: Soaking overnight is essential to reduce cooking time and ensure even tenderness. Keep a kettle of hot water nearby to top up the pot without cooling it down.
Variations: Some households add cubed pumpkin or butternut in the last 20 minutes of cooking for a sweeter, softer finish. It can also be served alongside braaied meat as a side rather than a standalone lunch. Naturally vegetarian; substitute the butter with plant-based margarine for a vegan version.
Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. The World Cookbook Project — South Africa — Full Recipes Page 9
Reheating: Reheat in a saucepan over low heat with a splash of water, stirring often, or microwave until heated through.
Nutrition: Approx. 310 kcal, 12 g protein, 55 g carbohydrate, 6 g fat per serving.
FAQs:
Q: Can I use canned beans to save time?
A: Traditional umngqusho uses dried beans for texture, but canned sugar beans (drained) can be stirred in during the last 20 minutes if you're short on time.
Q: What is samp?
A: Samp is dried maize kernels that have been stamped or crushed, distinct from mielie-meal; it is sold in
- Dried samp — 300 g (1 1/2 cups)
- Dried sugar beans — 150 g (3/4 cup)
- Water — 1.5 L (6 cups)
- Medium onion, chopped — 1
- Vegetable oil — 2 tbsp
- Butter — 30 g (2 tbsp)
- Salt — 1 1/2 tsp
- Ground black pepper — 1/2 tsp
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