Main CourseSide Dish

Umngqusho

Name: Umngqusho
Prep time: 15 min
Cook time: 2 h 45 min
Total time: 11 h
Yield: 6人分
Cuisine: south_african
Ingredients: 300 g samp dried; 200 g sugar bean dried; 2 大さじ vegetable oil; 1 個 yellow onion finely chopped; 3 片 garlic minced; 2 個 potato peeled and diced; 2 個 vegetable stock cube crumbled; 0.5 小さじ turmeric powder; 1 小さじ smoked paprika; 1 小さじ salt or to taste; 0.5 小さじ black pepper freshly ground, or to taste; 2,000 ml water plus more for soaking and as needed; 2 大さじ fresh parsley chopped, for garnish (お好みで)

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.

Forkinによるオリジナルレシピ

合計時間: 11 時間
人数: 6
難易度: 普通

下ごしらえ

材料

300 gsamp, dried
200 gsugar bean, dried
2 大さじvegetable oil
1 個yellow onion, finely chopped
3 片garlic, minced
2 個potato, peeled and diced
2 個vegetable stock cube, crumbled
0.5 小さじturmeric powder
1 小さじsmoked paprika
1 小さじsalt, or to taste
0.5 小さじblack pepper, freshly ground, or to taste
2,000 mlwater, plus more for soaking and as needed

garnish

2 大さじfresh parsley, chopped, for garnish(お好みで)

調理器具

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

作り方

手順

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.
約5 分
調理のヒント： 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.
約2 分
3
Transfer the rinsed samp and beans to a large, heavy-bottomed pot. Add enough fresh water to cover them by about 5 cm.
約1 分
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.
約1 時間 30 分
調理のヒント： 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.
約7 分
6
Stir in the minced garlic, turmeric powder, and smoked paprika. Cook for another minute until fragrant.
約1 分
調理のヒント： 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.
約2 分
8
Stir everything together well. If the stew looks too dry, add a cup of hot water.
約2 分
調理のヒント： 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.
約1 時間 15 分
調理のヒント： 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.

おいしく保存

保存方法

Store cooled leftovers in an airtight container in the refrigerator.

温め直し

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