SAMP AND BEANS
Umgqusho (Samp and Beans). An authentic African staple
- Prep Time: 15 minutes, plus overnight soaking time
- Cook Time: 150 mins
- Total Time: 165 mins
200 g speckled beans
200 g samp
Water, enough to just cover the samp and beans in the pot
2 T chicken stock powder /stock cube
1 T butter or olive oil
Sea salt, to taste
Soak the samp and beans in water overnight.
Discard the water, rinse the beans and place in a large pot with the samp.
Add the water and chicken stock and simmer for 2 hours or until the samp and beans are both cooked, but not too soft.
Stir occasional and keep checking to see that the mixture is not sticking to the bottom of the pot and if the water begins to run low, add more, but always keep the water level just above the samp and beans.
As soon as the samp and beans are cooked, stir in the butter and season with salt
Serve as a side with lamb/beef casserole or oxtail.