Umngqusho

Umngqusho (Xhosa Samp and Beans)

A hearty Xhosa staple of cracked maize and sugar beans slow-simmered with onion, butter and a little beef until thick and creamy. Soaking overnight is essential for even, tender kernels.

Prep

20 min

Cook

240 min

Total

260 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •400 g (14 oz) samp (dried cracked maize), soaked overnight in cold water
• •250 g (9 oz) dried sugar beans (or speckled beans), soaked overnight in cold water
• •500 g (1 lb 2 oz) beef chuck, cut into chunks, optional but traditional; can be replaced with beef bones for flavour
• •2 whole onions, one finely chopped, one halved
• •60 g (4 tbsp) butter, or sunflower oil
• •30 ml (2 tbsp) sunflower oil
• •2 whole bay leaves
• •5 ml (1 tsp) salt, plus more to taste
• •2 ml (½ tsp) ground black pepper
• •1.5 l (6 cups) water, plus more as needed

Steps

1. 1 Drain the soaked samp and beans and rinse well under cold running water.
2. 2 In a large heavy pot, heat the oil over medium heat. Add the beef chunks and brown on all sides, about 5–7 minutes. If using beef bones, brown them lightly.
3. 3 Add the halved onion and bay leaves, then pour in 1.5 litres of water. Bring to a boil, skim off any foam, then reduce heat, cover, and simmer for 1 hour until the beef is starting to soften.
4. 4 Add the drained samp and beans to the pot. Stir, return to a simmer, cover, and cook on low heat for 1½–2 hours, stirring occasionally and topping up with hot water so the mixture stays just covered. The samp and beans are done when the kernels are completely tender and the liquid has thickened into a creamy, porridge-like consistency.
5. 5 In a small pan, melt the butter and fry the finely chopped onion over medium heat until soft and lightly golden, about 5 minutes. Stir this into the pot.
6. 6 Season with salt and black pepper. Cover and simmer for a final 15 minutes, stirring occasionally, until the mixture is thick and the flavours have come together.
7. 7 Taste and adjust the salt. Serve hot, traditionally with steamed cabbage, chakalaka or a tomato-onion relish.