Umngqusho

Nutrition · per serving

Steps

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.

   180 g quick-cook samp120 g onion, finely chopped240 g canned sugar beans, drained and rinsed
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.

   180 g quick-cook samp750 ml water
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.

   30 g butter120 g onion, finely chopped
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.

   120 g onion, finely chopped30 g butter240 g canned sugar beans, drained and rinsed5 g salt1 g black pepper
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.

Origin & History

Umngqusho is a traditional Southern African dish, especially associated with the Xhosa people, made from samp and beans cooked until hearty and comforting. It is widely eaten in South Africa as an everyday staple and is also well known because it was one of Nelson Mandela's favorite foods.