October 22, 2010 in Uncategorized
Last weekend, when the weather was a little chilly, I developed a craving for Umngqusho , or in other words, Samp and Beans. And, since this recipe includes peppers, it also meets Inspiration’s challenge, ta-da!
This is a true African dish, and the version I make is my mother-in-law’s recipe. AP’s mother was born and grew up on a farm in what used to be the Transkei, now part of the Eastern Cape. She is completely fluent in Xhosa and Zulu, and cooks fabulous food. This is one of AP’s favourite meals, and he says I make it (almost) as good as his mom does. I wish you could hear him say ‘Umngqusho’, that ‘q’ in there is a hectic click sound!
The only thing I changed (can’t help tweaking), was to add a packet of bacon.
1 cup speckled sugar beans
1 cup samp meilies
Oil for frying
250 grs bacon, diced (optional)
2 large onions, chopped
1 large green pepper, chopped
1 clove of garlic, chopped
3 tomatoes, diced
2 tsp curry powder, more if needed
Salt and pepper
Sugar, to taste
Sort the beans, and soak overnight (or, if like me, you’re in a hurry, soak in boiling water for at least 2 hours)
Boil until soft (without salt), about 1 1/2 hours, discard the water and rinse the beans well
Combine the beans and samp, top up the pot with water and simmer together while you make the relish
Fry the onions, add green pepper, and fry until tender.
Add the bacon, fry until browned
Add the curry powder, fry for about a minute, careful not to burn the spice
Add the tomatoes, garlic, seasoning and a little sugar
Cook until a nice relish forms
Check the flavour, it should be quite spicy (add some more curry if you think it needs it)
Stir the relish into the samp and beans
Cook gently to combine the flavours, until the samp and beans are soft and mushy, this takes several hours. Add a little extra water when needed, and watch that it doesn’t stick at the bottom – I stir the pot regularly
Hey, it’s Friday, people, at last. The weather is gloriously summery here today, and I’m planning a major “roast” tonight. We are going away with a crowd for a ‘long’ weekend next week, and I want to bake rusks, biscuits and some loaf cakes before then, so I will be in my kitchen this weekend – YAY.
Hope all your weekend plans work-out and that you have a wonderful time!