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.
