Umngqusho — Print Recipe — The Culinary Codex

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.

Ingredients

500g samp (dried corn kernels)
250g dried sugar beans
2 tbsp butter
1 large onion, diced
Salt and pepper
Water to cover

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.