Umngqusho

Nutrition · per serving

Steps

1. 1

   Rinse the quick-cooking samp under cold water until the water runs mostly clear. Set it aside. Finely dice the onion, chop the garlic, and slice the chilli. Zest and juice the lemon.

   160 g quick-cooking samp (stamped corn)120 g onion, finely diced2 cloves (10 g) garlic, finely chopped1 small (10 g) red chilli, finely sliced1 tsp lemon zest15 ml lemon juice
2. 2

   Heat the sunflower oil in a medium heavy pot over medium heat. Add the onion with a small pinch of the salt and cook for 4-5 minutes until softened but not browned. Stir in the garlic and chilli and cook for 30 seconds, just until fragrant; do not let the garlic colour or it can taste bitter.

   20 ml sunflower oil120 g onion, finely diced6 g fine salt2 cloves (10 g) garlic, finely chopped1 small (10 g) red chilli, finely sliced
3. 3

   Add the rinsed samp, water, remaining salt, and black pepper. Bring to a boil, then reduce to a gentle simmer. Cover partially and cook for 25 minutes, stirring every 5-7 minutes so the grains do not catch on the bottom. The samp should swell and become tender with a thick, porridge-like stew consistency; add a splash more water only if it looks dry before the grains soften.

   160 g quick-cooking samp (stamped corn)700 ml water6 g fine salt1 g ground black pepper
4. 4

   Stir in the cooked sugar beans, lemon zest, and half of the lemon juice. Simmer uncovered for 8-10 minutes, stirring occasionally, until the beans are heated through and some begin to break down slightly, naturally thickening the pot.

   240 g cooked sugar beans, drained1 tsp lemon zest15 ml lemon juice
5. 5

   Turn off the heat and stir in the vegan butter and remaining lemon juice. Taste and adjust seasoning if needed. Let the umngqusho stand for 5 minutes; this short rest helps the grains relax and the stew thicken slightly.

   20 g vegan butter15 ml lemon juice
6. 6

   Spoon into warm bowls and scatter over the chopped parsley. Serve hot.

   10 g chopped fresh parsley

Origin & History

Umngqusho is a Xhosa dish from South Africa made from samp and beans, long valued as an economical, nourishing staple. It is widely known as one of Nelson Mandela's favourite foods, which helped bring broader international attention to this humble, comforting meal.