A hearty Xhosa staple of dried corn kernels (samp) slow-cooked with sugar beans until creamy and tender, seasoned with butter and salt — Nelson Mandela's favourite dish.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
-
1
Soak samp and sugar beans separately in cold water overnight (at least 8 hours).
-
2
Drain and place both in a large pot. Cover with fresh water by 5cm.
-
3
Bring to a boil, then reduce heat and simmer for 2-3 hours, adding water as needed to prevent sticking.
-
4
When samp is tender but still has slight bite and beans are creamy, drain most excess water.
-
5
In a separate pan, sauté onion in butter until golden. Stir into the samp and beans.
-
6
Season generously with salt and pepper. Serve as a main dish or side.
Did You Know?
Nelson Mandela called umngqusho his favorite dish, saying it reminded him of his childhood in the Transkei. It was regularly served at official state functions during his presidency.
Chef's Notes
Equipment Tips
- large heavy pot
- wooden spoon
Garnishing
butter pat, black pepper
Accompaniments
braai meat, gravy
The Story Behind Umngqusho
Umngqusho is one of the oldest dishes in South African cuisine, predating European contact. The Xhosa and other Nguni peoples cultivated maize and beans as companion crops, and this simple, nourishing combination sustained communities for centuries. It remains a staple of rural and urban Xhosa households.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!