Samp and Beans (Umngqusho)
A traditional South African dish of tender crushed white corn kernels and sugar beans, slow-simmered to a thick, creamy consistency.
Ingredients
- dried samp (crushed white maize kernels)300 g
- dried sugar beans200 g
- water1500 ml
- onion1 pcs
- oil2 tbsp
- butter30 g
- salt1 tsp
Instructions
Rinse the dried samp and dried sugar beans in cold water, cover with 1,500 ml of water and leave to soak for 8 hours or overnight.
Drain off the soaking water, rinse the samp and beans once more, and transfer to a large pot. Pour in 1,500 ml of fresh water and bring to a boil.
Cover the pot with a lid and simmer over low heat for about 2 hours, until the kernels and beans are tender but not mushy; top up with hot water if the liquid evaporates.
About 10 minutes before it's done, heat the oil in a skillet, add the finely chopped onion and sauté over medium heat until soft and translucent.
Stir the sautéed onion, butter and salt into the cooked samp and beans; mix gently so as not to mash the kernels.
Cover and let the dish stand for 5 minutes to let the butter melt through, then serve hot as a side dish with stewed meat or as a hearty dish on its own.
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