A hearty, rustic stew of cowpeas or sugar beans cooked with samp corn kernels until both are creamy and melded together in a thick, satisfying broth.
Ingredients
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2 cups samp (dried corn kernels), soaked overnight
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1 cup sugar beans or cowpeas, soaked overnight
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1 large onion, chopped
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2 tbsp oil
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Salt to taste
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Water
Instructions
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1
Drain soaked samp and beans. Place in a large pot with fresh water.
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2
Bring to a boil, then reduce heat and simmer 1.5 hours.
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3
Heat oil, sauté onion until golden. Add to the pot.
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4
Continue simmering until beans and samp are soft and creamy, about 30 more minutes.
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5
Season with salt and serve hot.
Did You Know?
Dikgobe is so central to Setswana identity that some families judge a new bride by her ability to cook this humble dish well.