Umngqusho is a traditional Xhosa dish from South Africa. It is made mainly from samp (crushed dried maize/corn) and beans. It has been an important staple food in the communities and is valued because it is filling, nutritious, and relatively inexpensive. Umngqusho is also famously associated with former South African president Nelson Mandela, who mentioned it as one of his favourite foods.
Key Ingredients:-
- 2 cups dried samp
- 1 cup dried sugar beans or other dried beans
- 5–6 cups water
- 1 teaspoon salt, or to taste
- 2 tablespoons butter or margarine
- 1 small onion, finely chopped (optional)
- 1–2 tablespoons cooking oil (optional)
Instructions:-
- Soak the samp and beans: Rinse them thoroughly and place them in separate bowls. Cover with plenty of water and soak overnight. This helps them cook faster and become tender.
- Drain and rinse: The next day, drain the soaking water and rinse the samp and beans.
- Cook the beans: Put the beans in a large pot with fresh water. Bring to a boil, then reduce the heat and simmer for about 45–60 minutes, or until they begin to soften.
- Add the samp: Add the samp to the pot and add enough water to keep everything covered. Continue cooking over low to medium heat for approximately 1–2 hours, stirring occasionally.
- Check the texture: The samp and beans should be soft and tender. Add more hot water during cooking if the pot becomes too dry.
- Seasoning: Add salt toward the end of cooking. You can also fry the chopped onion in a little oil and stir it into the umngqusho.
- Finish with butter: Stir in the butter or margarine for a richer, creamier flavour.
- Serve: Serve hot as a main dish or side dish. It can be eaten on its own or accompanied by meat or vegetables.
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This content is part of our Newsletter, August Edition. Find the full Newsletter in PDF.
