Umngqusho
Umngqusho is a traditional South African staple featuring samp and sugar beans simmered to a thick and hearty consistency. This comforting, nutrient-dense stew is flavored with aromatics and spices, making for a satisfying main course or side dish.
An original recipe by Forkin
- Total time
- 11 hr
- Serves
- 6
- Difficulty
- Medium
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 300 gsamp, dried
- 200 gsugar bean, dried
- 2 tbspvegetable oil
- 1 pcsyellow onion, finely chopped
- 3 clovegarlic, minced
- 2 pcspotato, peeled and diced
- 2 pcsvegetable stock cube, crumbled
- 0.5 tspturmeric powder
- 1 tspsmoked paprika
- 1 tspsalt, or to taste
- 0.5 tspblack pepper, freshly ground, or to taste
- 2,000 mlwater, plus more for soaking and as needed
garnish
- 2 tbspfresh parsley, chopped, for garnish(optional)
Equipment
large bowl · skillet · cutting board · knife · large pot with lid
The method
Step by step
- 1
Place the dried samp and sugar beans in a large bowl, cover generously with cold water, and allow to soak overnight for at least 8 hours.
About 5 min
Cook’s note: Soaking is crucial for reducing cook time and ensuring the samp and beans cook evenly.
- 2
Drain the soaking water from the samp and beans and rinse them thoroughly under cold running water.
About 2 min
- 3
Transfer the rinsed samp and beans to a large, heavy-bottomed pot. Add enough fresh water to cover them by about 5 cm.
About 1 min
- 4
Bring the pot to a boil over high heat, then reduce the heat to low, cover, and let it simmer for about 90 minutes until the samp and beans are beginning to soften.
About 1 hr 30 min
Cook’s note: Check the water level occasionally; add more boiling water if it gets too low.
- 5
In a separate skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and translucent.
About 7 min
- 6
Stir in the minced garlic, turmeric powder, and smoked paprika. Cook for another minute until fragrant.
About 1 min
Cook’s note: Cooking the spices briefly helps to bloom their flavors.
- 7
Add the sautéed onion mixture, diced potatoes, crumbled vegetable stock cubes, salt, and black pepper to the pot with the simmering samp and beans.
About 2 min
- 8
Stir everything together well. If the stew looks too dry, add a cup of hot water.
About 2 min
Cook’s note: The final consistency should be thick and creamy, not watery.
- 9
Continue simmering on low heat, covered, for another 60-75 minutes, stirring occasionally to prevent sticking at the bottom.
About 1 hr 15 min
Cook’s note: The stew is ready when the samp is soft, beans are creamy, and potatoes are tender.
- 10
Taste the umngqusho and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with fresh parsley if using.
Keep it good
Store cooled leftovers in an airtight container in the refrigerator.
Gently reheat on the stovetop with a splash of water to loosen, or in the microwave.
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