Umngqusho

Ingredients

Instructions

1. 1

   Rinse the quick-cook samp under cold water until the water runs mostly clear. Finely chop the onion and drain and rinse the sugar beans.

2. 2

   In a medium pot, combine the quick-cook samp and water. Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook partially covered for 20 minutes, stirring once or twice so the grains do not catch on the bottom.

3. 3

   While the samp cooks, melt the butter in a small pan over medium heat. Add the onion and cook for 6 to 8 minutes, stirring often, until soft, sweet, and lightly golden rather than deeply browned. This builds flavor without making the dish taste fried.

4. 4

   Stir the cooked onion butter mixture, sugar beans, salt, and black pepper into the pot of samp. Simmer for 15 to 18 minutes, stirring occasionally and adding a small splash of water if needed, until the samp is tender and swollen, the beans are heated through, and the mixture is creamy but still spoonable.

5. 5

   Turn off the heat and let the umngqusho stand, covered, for 5 minutes. Taste and adjust seasoning if needed, then spoon into warm bowls and serve hot.

Nutrition per serving

Notes

• •Traditional umngqusho is often made from dried samp and dried sugar beans soaked and simmered for much longer; this beginner version uses quick-cook samp and canned beans to keep the dish within about 1 hour.
• •If you can only find regular samp, the true cooking time will be much longer than 60 minutes unless it is soaked beforehand.
• •For a richer finish, stir in an extra 5 to 10 g butter just before serving.
• •Serve with chakalaka, steamed greens, or a tomato-onion salad for a fuller meal.

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