Umngqhusho (Samp and Beans) with Lamb
“Umngqusho (samp and beans) is a traditional Xhosa dish loved by many South Africans, myself included. It brings back such fond memories of my grandmother and her village kitchen. I remember her sitting outside, patiently sorting the samp to remove any odd grains before soaking it overnight which helps shorten the cooking time. Then the anticipation of knowing how delicious tomorrow’s lunch would be. It’s perfect all year round; the creaminess of the samp will have you going for seconds. I love that this meal really goes a long way and is just so comforting.” – The Lazy Makoti
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INGREDIENTS
- 2 cups samp and beans, soaked overnight
- 1 onion, chopped
- 500g meaty lamb bones
- 1 teaspoon garlic, minced
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1 teaspoon BBQ spice
- 1 tomato, grated
- 1 large potato, cubed
- 1/2 beef stock cube
- 2 tablespoons oil for frying
- 1 bay leaf
- 4 sprigs thyme
METHOD
Place the samp and beans in a large Le Creuset casserole and cover with cold water. Allow to boil for an hour on a medium heat.
In another casserole, add oil and sauté the bones. Cook for about 10 minutes to brown. Add the onion, garlic and spices and sauté for a few minutes.
Add the cooked samp, tomatoes, potatoes and stock cube and allow to simmer for about 30 minutes until the potatoes are cooked.
Add bay leaf and thyme and allow to cook a further 15 minutes on a low heat.
Serve on its own or with vegetables.
Image and recipe by The Lazy Makoti
