Cuisine:South African

Category:Indigenous

Cook Time:± 2½ hours

Servings:12

Many people in South Africa can only afford to eat maize and beans, both of which grow locally. This is boiled together into a stew called umngqusho.

• 1 kg samp
• 250 g butter beans
• 30 ml butter
• 30 ml sunflower oil
• 2 onions, sliced
• 6 garlic cloves, crushed
• 4 small red chillies, seeded and finely chopped
• 600g tomatoes, peeled and chopped
• 15 ml salt
• white pepper to taste
• fresh dhania 

1. Soak the samp and beans in plenty of cold water overnight.
2. Drain the soaking water and cover the samp and beans with fresh water. Add the salt. Bring to the boil and simmer for about 4 hours or until the samp and beans are tender.
3. Brown the onions in the butter and oil. Add the garlic and chillies and stir-fry for 2 minutes. Add the tomatoes and simmer for 3 minutes.
4. Add the tomato mixture to the samp and beans and stir to mix. Add a bit more water if it is to dry and simmer for 30 minutes. Season to taste with salt and black pepper. Garnish with dhania and serve.

It’s said that a good friend of Mr. Nelson Mandela changed the original dish by adding onions, garlic, chillies and tomato and that this became a favourite in Mandela’s home.