Main CourseSide Dish

Umngqusho

Name: Umngqusho
Prep time: 15 min
Cook time: 2 h 45 min
Total time: 11 h
Yield: 6 racions
Cuisine: south_african
Ingredients: 300 g samp dried; 200 g sugar bean dried; 2 cs vegetable oil; 1 u yellow onion finely chopped; 3 gra garlic minced; 2 u potato peeled and diced; 2 u vegetable stock cube crumbled; 0,5 ct turmeric powder; 1 ct smoked paprika; 1 ct salt or to taste; 0,5 ct black pepper freshly ground, or to taste; 2.000 ml water plus more for soaking and as needed; 2 cs fresh parsley chopped, for garnish (opcional)

Umngqusho is a traditional South African staple featuring samp and sugar beans simmered to a thick and hearty consistency. This comforting, nutrient-dense stew is flavored with aromatics and spices, making for a satisfying main course or side dish.

Una recepta original de Forkin

Temps total: 11 h
Racions: 6
Dificultat: Mitjana

Preparació prèvia

Llista d’ingredients

300 gsamp, dried
200 gsugar bean, dried
2 csvegetable oil
1 uyellow onion, finely chopped
3 gragarlic, minced
2 upotato, peeled and diced
2 uvegetable stock cube, crumbled
0,5 ctturmeric powder
1 ctsmoked paprika
1 ctsalt, or to taste
0,5 ctblack pepper, freshly ground, or to taste
2.000 mlwater, plus more for soaking and as needed

garnish

2 csfresh parsley, chopped, for garnish(opcional)

Estris

large bowl · skillet · cutting board · knife · large pot with lid

Elaboració

Pas a pas

1
Place the dried samp and sugar beans in a large bowl, cover generously with cold water, and allow to soak overnight for at least 8 hours.
Uns 5 min
Nota de cuina: Soaking is crucial for reducing cook time and ensuring the samp and beans cook evenly.
2
Drain the soaking water from the samp and beans and rinse them thoroughly under cold running water.
Uns 2 min
3
Transfer the rinsed samp and beans to a large, heavy-bottomed pot. Add enough fresh water to cover them by about 5 cm.
Uns 1 min
4
Bring the pot to a boil over high heat, then reduce the heat to low, cover, and let it simmer for about 90 minutes until the samp and beans are beginning to soften.
Uns 1 h 30 min
Nota de cuina: Check the water level occasionally; add more boiling water if it gets too low.
5
In a separate skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and translucent.
Uns 7 min
6
Stir in the minced garlic, turmeric powder, and smoked paprika. Cook for another minute until fragrant.
Uns 1 min
Nota de cuina: Cooking the spices briefly helps to bloom their flavors.
7
Add the sautéed onion mixture, diced potatoes, crumbled vegetable stock cubes, salt, and black pepper to the pot with the simmering samp and beans.
Uns 2 min
8
Stir everything together well. If the stew looks too dry, add a cup of hot water.
Uns 2 min
Nota de cuina: The final consistency should be thick and creamy, not watery.
9
Continue simmering on low heat, covered, for another 60-75 minutes, stirring occasionally to prevent sticking at the bottom.
Uns 1 h 15 min
Nota de cuina: The stew is ready when the samp is soft, beans are creamy, and potatoes are tender.
10
Taste the umngqusho and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with fresh parsley if using.

Conservació

Com conservar-ho

Store cooled leftovers in an airtight container in the refrigerator.

Com reescalfar-ho

Gently reheat on the stovetop with a splash of water to loosen, or in the microwave.