Samp and borlotti bean stew (umngqusho) – South African Cuisine

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Samp is dried white corn kernels that have been coarsely cracked. It is often paired with beans, like in this favourite South African recipe, and widely used across America, too.
Ingredients
• 1 cupsamp, soaked overnight in cold water
• 1 cupdried borlotti beans, soaked overnight in cold water
• 2 tbspolive oil
• 1onion, finely chopped
• ½yellow capsicum, finely chopped
• ½red capsicum, finely chopped
• ½green capsicum, finely chopped
• 1 piececassia bark or cinnamon quill
• 2star anise
• 5cloves
• 3dried curry leaves
• 1red chilli, finely chopped
• 1green chilli, finely chopped
• 2 tspmedium-strength curry powder
• 1 tspground coriander
• salt
• 1 tbspchicken stock powder
• cooked chicken or oxtail and mielepap (polenta), to serve
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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