Samp and Beans (Umngqusho)
Samp and beans, known in South Africa as umngqusho, is a slow-cooked stew of dried corn kernels and beans with braised beef or mutton. The grains are boiled first, then simmered for another hour and a half with onion, tomato and meat until they take on its flavor. It is a traditional winter dish, and nearly every family has its own version, so treat this one as a starting point for yours.
Instructions
Put the samp and beans mix in a large pot and rinse it well. Fill the pot about halfway with water.
Add the salt and bring the water to a boil, then lower the heat and keep it at a gentle boil until the samp and beans are cooked through. Drain the pot and throw away the cooking liquid.
In a second pot, heat the oil and sauté the finely chopped onions until they are cooked.
Add the pieces of beef or mutton to the onions and braise them until the meat is tender.
Stir in the grated tomato and the drained samp and beans. Cook on low heat for about an hour and a half.
Season with the pepper and adjust the salt. Just before serving, stir in the butter or margarine and let it simmer briefly until melted into the stew.
Serve in a bowl, with rice or buttered bread on the side.
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