South African
Umngqusho
Umngqusho is a comforting Xhosa dish of samp and sugar beans simmered slowly until soft, creamy, and deeply satisfying. It is served simply, often with a knob of butter or alongside meat and greens.
Watch it madeZandile Radebe · 1:21
Ingredients
- Dried samp1 cup
- Dried sugar beans1/2 cup
- Water6 cups, plus more for soaking
- Sunflower oil1 tbsp
- Onion, finely chopped1 small
- Salt1 tsp, or to taste
- White pepper1/4 tsp
- Butter1 tbsp
Method
- Rinse the samp and sugar beans well, then place them in a large bowl and cover generously with cold water.
- Soak overnight, then drain and rinse before cooking.
- Place the soaked samp and beans in a heavy pot with 6 cups of fresh water and bring to a boil.
- Skim off any foam, reduce the heat to a gentle simmer, partially cover, and cook for about 2 hours, stirring occasionally and adding hot water if the pot becomes dry.
- Meanwhile, heat the sunflower oil in a small pan and fry the onion gently until soft and lightly golden.
- When the samp and beans are tender, stir in the fried onion, salt, and white pepper.
- Simmer uncovered for another 20 to 30 minutes, stirring often, until the mixture is thick and creamy with some broken-down beans coating the samp.
- Stir in the butter, taste for seasoning, and let the umngqusho rest for 5 minutes before serving warm.
Common questions
Can I substitute dried samp or sugar beans if I can't find them?
Samp is hard to replace, but cracked hominy is the closest stand-in. For sugar beans, use cannellini, navy, or pinto beans. The texture and flavor will shift slightly, but the dish will still cook into a creamy stew.
How long does umngqusho really take from start to finish?
Plan for overnight soaking plus about 2 to 2.5 hours of cooking. If your samp or beans are older, they may need longer. The final 20 to 30 minutes is important for thickening and developing the creamy texture.
What are the most common mistakes when making umngqusho?
Not soaking long enough, letting the pot dry out, and salting too early are the biggest issues. Also avoid boiling hard, which can split the beans unevenly. Keep the simmer gentle and stir often so nothing catches.
How should I store leftover umngqusho, and can I freeze it?
Cool it quickly, then refrigerate in a sealed container for up to 4 days. It thickens as it sits, so loosen with a little water when reheating. It also freezes well for up to 2 months, though the texture softens slightly.
What should I serve with umngqusho?
It works well as a hearty side with grilled meat, stews, sausages, or chakalaka. For a simple meal, serve it warm with extra butter on top and a fresh salad or sautéed greens to balance the richness.