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.
• 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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