Make your guests go “Umnandi umnqusho wakho!” (Your samp and beans recipe is SO delicious!)

Hail the African nation, food is aplenty and the vibes are merry. This umnqusho recipe is much loved by my family and I hope you will love it, too.

The South African social calendar, starting from June all the way through December, is chockablock with life events and annual celebrations.

We always find a good reason to gather and share a meal as a community. As such, I wanted to share with you, reader, a personal fave from the classic African recipe book. 

Samp & beans

This one is super easy to make. It will, however, take at least two hours or more to prepare well. So be patient, it’s worth all the wait.

 

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What you will need

If you like your samp and beans to have a bit of character and kick, you will enjoy this spicy take on the classic staple dish. 

Served 4-6

500g Samp

450g Sugar beans

2 litres of water to boil

1 chopped onion

2 Chilli Beef Stock Cubes

1 tbs Curry powder

4 tbs cooking oil

1 carrot chopped

2 tbs barbecue spice

METHOD

  1. In a large pot (2l) saucepan, pour water and add the samp and beans
  2. Bring your samp and sugar beans to a boil at medium-high heat
  3. Cook until samp turns soft
  4. Add chopped carrots, spice, curry powder, stock cubes
  5. Allow to simmer for 30 minutes
  6. In a separate pan, add cooking oil, chopped onion and spices to fry
  7.  Add fried onions and excess oil to the samp and beans and mix together
  8. Once cooked soft, reduce heat and let simmer down.
  9. Serve cooled or hot 

Umnqusho can be served with a beetroot salad, creamed spinach and butternut squash mash for the perfect winter-warmer vegan feast. Alternatively,  you may enjoy it with a hearty lamb or chicken curry, as it often goes in my family.

ALSO SEE: Simple butter chicken curry

Featured image: Getty