Umngqusho (Mngqusho) – Samp and beans – is a favourite traditional dish among the Xhosa people in South Africa’s Eastern Cape. It is made of de-hulled dried corn and dried beans. In the case of samp, however, the corn kernels are crushed or broken into pieces which are easier to cook and eat. In South Africa, dried samp and beans are sold already mixed and ready to use. Umngqusho is sometimes served with fried onions, or as a side dish with any stew that has gravy.
3 cups dry samp and bean mix
salt to taste
- Cover the samp and beans with water and soak overnight. Drain and rinse before cooking.
- In a large pot, cover the soaked samp and beans with cold water. Bring to a boil. Reduce heat and simmer on low heat for one to two hours, until all is tender and the water is mostly absorbed. Add additional water during cooking if needed.
- Season with salt. Serve hot.
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