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Samp and Beans
Also known as umngqusho, samp and beans is traditionally eaten in winter, often with rice or buttered bread. There is no one definitive recipe, as nearly every family has its own variation. Some other recipes use chicken or no meat at all.
Ingredients
- samp and beans mix
- water
- onions, finely chopped
- oil3 tbsp
- beef or mutton, cut into pieces2 lb
- tomato, grated
- salt1 1/2 tbsp
- ground black pepper1 tsp
- butter or margarine2 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Add the samp and beans mix to a large pot. Rinse the mixture well, and half fill the pot with water.
Add salt and bring to a boil. Boil on low heat until the samp and beans are cooked. Drain and discard the cooking liquid.
In another pot, sauté the onions in a pot with oil.
When onions are cooked, add the meat and braise until tender.
Add grated tomato and the drained samp and beans mixture. Cook on low heat for about one hour and a half.
Season with salt and pepper. Before serving, add the butter and let it simmer.
Serve in a bowl with a side plate or buttered bread or rice.