Samp and beans
Samp and beans are a traditional South African side dish served alongside other dishes like stewed greens and curries. The dish is also known as umngqusho or isistambu among the Xhosa and Zulu peoples respectively.
Servings 4
Ingredients
- 250 mL samp 1 cup
- 250 mL sugar beans (pinto beans) 1 cup
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 large tomato, diced
- 1 tbsp curry powder
- dried red chilis (or flakes, or powder) To your spice level
- 1 cube vegetable stock or powder
- salt
- oil
Instructions
- Soak samp and beans in plenty of lightly salted water for 8 h or overnight.
- Discard soaking water and put samp and beans in a pot. Cover with water and bring to a simmer.
- Let simmer for ~1 h, until soft. Check texture and water level continously, refill water if needed. Don't add too much water at a time to make it easier to control the final texture.
- Meanwhile, fry the sliced onions in oil on medium heat until they start to brown. Add the minced garlic, curry powder, and dried chili (whole, flakes or powder). Stir until fragrant. Add the chopped tomatoes and the stock cube (or powder).
- When the samp and beans are done, remove the lid and let the water evaporate until your desired texture is reached. It should be quite thick. Stir in the onion and tomato sauce.
- Serve with a main dish of your choice, such asa vegetable curry or stewed greens.