Umngqusho

Ingredients

Instructions

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.

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.

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.

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.

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.

6. 6

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

Nutrition per serving

Notes

• •Traditional umngqusho is often made with dried samp and dried sugar beans, but that method usually takes several hours. Using quick-cooking samp and pre-cooked beans keeps this beginner-friendly version within about 1 hour.
• •If you can only find regular samp, soak it overnight and simmer it separately until tender before continuing; the total cooking time will be much longer.
• •For a richer, more traditional-feeling finish without dairy, use a good-quality vegan butter or a little extra sunflower oil.
• •This is excellent with chakalaka, sautéed greens, or grilled vegetables.

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