Umngqusho
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.
Umngqusho
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
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Sort the beans, and soak overnight (or, if like me, you’re in a hurry, soak in boiling water for at least 2 hours)
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Boil until soft (without salt), about 1 1/2 hours, discard the water and rinse the beans well
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Combine the beans and samp, top up the pot with water and simmer together while you make the relish
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Fry the onions, add green pepper, and fry until tender.
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Add the bacon, fry until browned
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Add the curry powder, fry for about a minute, careful not to burn the spice
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Add the tomatoes, garlic, seasoning and a little sugar
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Cook until a nice relish forms
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Check the flavour, it should be quite spicy (add some more curry if you think it needs it)
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Stir the relish into the samp and beans
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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
Enjoy!
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!
dirk.lucas said on October 22, 2010
Dit lyk nice!
tandy.sinclair said on October 22, 2010
hope your weekend plans work out as well! Wish there was a ‘listen here’ button as I can only imagine how the word sounds. Enjoy all you do xxx
Sous-Chef said on October 22, 2010
I love that you served it on a tin plate
Saw the other day that Getaway Magazine are looking for food bloggers, I know you do the camping thing it might be right up your street?
Zabwan said on October 22, 2010
Baie dankie, Dirk! En dankie ook vir die kuier
(Good attempt at Afrikaans, hey?)
Zabwan said on October 22, 2010
A ‘listen here’ button would be cool! Have an awesome weekend!!! xxx
Zabwan said on October 22, 2010
The tin plate comes from Moosas – have you been there?
Thanks so much for that tip – off to look now…..
sharonsmit said on October 22, 2010
This look very lekker! Ive only had samp and beans out a can – never the ‘real deal’… looks like total comfort food!!
Have a fabulous weekend!! xxx
pinkpolkadot said on October 22, 2010
Hearty dish!! I love it! Enjoy the weekend!
Zabwan said on October 22, 2010
Hello Shaz – if you only had the tinned stuff, then you have to try this – it’s way better! It freezes well, too!
Have a good weekend, hun!
Zabwan said on October 22, 2010
It’s very filling and economical! Thanks, Pink – you have a good one too
TheCreativePot said on October 22, 2010
Looks fantastic!!! Such a great South African dish and super economical too. Love it.
Zabwan said on October 22, 2010
It certainly is! Thanks for popping in, Marisa
Colonialist said on October 22, 2010
That certainly gets a lot more exotic than straight samp and beans!
Zabwan said on October 22, 2010
Lets face it, samp and beans need some flavour!!
anotherdayinparadise said on October 23, 2010
I think the bacon is a great addition to almost anything, Zabwan. Enjoy your weekend in the kitchen. That weekend away sounds wonderful.
Zabwan said on October 23, 2010
I agree, AD – I love bacon! Baking all done: watch this space
Lisaman said on October 24, 2010
Added this to my blogland recipe collection – thank You looks delicious
Hopestar said on October 24, 2010
Enjoy the weekend Zabwan,
*hugs*
x x x x
Zabwan said on October 24, 2010
Hello, Lisaman – it’s a pleasure! I also have a vast collection of blogland recipes
Zabwan said on October 24, 2010
You too, Hopestar *HUGS*
Moonz said on October 25, 2010
What a fabulous all in 1 meal this is! Thanks for sharing.. I’d never even attempt to say the name of it
How was your baking weekend?
Zabwan said on October 25, 2010
Thanks Dinx! I say the name ‘noosh’ and leave out the click, lol!
My weekend baking went very well…watch this space