Main CourseSide Dish

Umngqusho

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

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.

Een origineel recept van Forkin

Totale tijd: 11 uur
Porties: 6
Moeilijkheid: Gemiddeld

Mise-en-place

Ingrediënten

300 gsamp, dried
200 gsugar bean, dried
2 elvegetable oil
1 styellow onion, finely chopped
3 teentjegarlic, minced
2 stpotato, peeled and diced
2 stvegetable stock cube, crumbled
0,5 tlturmeric powder
1 tlsmoked paprika
1 tlsalt, or to taste
0,5 tlblack pepper, freshly ground, or to taste
2.000 mlwater, plus more for soaking and as needed

garnish

2 elfresh parsley, chopped, for garnish(optioneel)

Keukengerei

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

De bereidingswijze

Stap voor stap

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.
Ongeveer 5 min
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 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.
Ongeveer 1 uur 30 min
Tip van de kok: 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.
Ongeveer 7 min
6
Stir in the minced garlic, turmeric powder, and smoked paprika. Cook for another minute until fragrant.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 2 min
8
Stir everything together well. If the stew looks too dry, add a cup of hot water.
Ongeveer 2 min
Tip van de kok: 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.
Ongeveer 1 uur 15 min
Tip van de kok: 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.

Goed bewaren

Bewaren

Store cooled leftovers in an airtight container in the refrigerator.

Opwarmen

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