Samp & Beans (Umngqusho), Exactly How Your Gran Made It

by Women's Health | Sep 12, 2024 | Recipes

First things first, samp and beans is not the type of dish you can cook when in a hurry. An African staple, with different versions found throughout southern Africa, both dried samp and dried beans need to be soaked before cooking – a process that slashes the cooking process in half. Below, cookbook author and TV chef Liziwe Matloha teaches us how to make this African classic!

About Dinner At Matloha’s by Liziwe Matloha

In this book, you’ll find recipes for all times of the day and every season. From oxtail stews that’ll remind you of your grandmother’s cooking to salads and soups – plus everything in between, Dinner At Matloha’s will cater to your every craving whether nostalgic, modern or simple.

R393 at Loot

Let’s Make Umngqusho:

PS: Seen #GutHealth all over your social media lately and want in? Samp and beans are jam-packed with fibre which is known to aid digestion and improve gut health.

Umngqusho (Samp & Beans)

Liziwe Matloha

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Course Side Dish

Cuisine South African

Servings 4

Equipment

1 Casserole Dish

Ingredients

2 cups Dried samp
1 cup Dried sugar beans
2 tbsp Chicken stock powder
2 Bay leaves
3 cups Warm water
5 tbsp Butter cut into cubes
Salt and ground black pepper to taste

Instructions

1. Place the samp and sugar beans in a large bowl. Cover with warm water and leave to soak overnight, or for at least 4 hours. Drain the samp and beans and rinse briefly. Place in a large pot and cover with 3–4 cups water. Place over low heat and simmer for about 40 minutes, until just tender.
2. Drain the cooked samp and beans and return to the pot along with the chicken stock powder, bay leaves and salt and pepper to taste. Add 3 cups (750ml) warm water.
3. Cook over low to medium heat for 45–50 minutes, until the samp and beans are soft and tender (add extra warm water if necessary).
4. Stir the butter into the warm umngqusho before serving.