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Umngqusho (samp and beans)

Serves 4 // Hands-on 10 min // Hands-off 60 mins + soaking time

500g samp and bean mix
Vegetable oil, to fry
1 onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
2 tbsp chicken stock powder
1 bay leaf
60g butter
2 tbsp chopped parsley (optional)

1. Soak the samp and beans in boiling water overnight, or for at least 2 hours. Rinse and then set aside.
2. Heat oil in a pot and fry onion and garlic until soft, 5 minutes.
3. Add samp and beans, chicken stock and bay leaf. Add enough water to cover. Simmer for 1 hour, adding more water if necessary. Cook until most of the water is absorbed and samp and beans are soft.
4. Stir through the butter and parsley just before serving.

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