Today’s Tasty Pick: Samp and beans (Umngqusho)

There’s nothing quite like wrapping up the week with a warm, satisfying meal that brings everyone to the table — and samp and beans is just the thing.

This classic dish is simple, full of flavour, and a favourite in many homes. Ideal for a relaxed evening or feeding a few hungry mouths, it’s easy to make and always hits the spot. Slowly cooked until soft and richly seasoned, it’s the kind of meal that invites you to sit back and enjoy every mouthful.

So, get comfortable, dish up, and let this Friday night be all about good food and easy moments.

How to make Samp and beans (Umngqusho)

Ingredients:

• 2 cups samp
• 1 cup sugar beans (or any dried beans like speckled beans)
• 6 cups water (more if needed)
• 2 tablespoons oil or butter
• 1 medium onion, chopped
• 1 tomato, chopped (optional)
• 1 stock cube (chicken or vegetable)
• Salt and pepper to taste
• (Optional for richness: ½ cup fresh cream or a splash of milk, or even a dollop of margarine at the end)

Method:

1. Soak the samp and beans: Rinse them well, then soak overnight in water (or at least 4–6 hours) to soften. Drain before cooking.
2. Cook the samp and beans: Place in a large pot, add fresh water to cover, and boil. Simmer on medium heat for 2–3 hours, stirring occasionally, until soft and tender. Keep adding hot water as needed.
3. Prepare the flavour base: In a pan, heat oil or butter. Fry the onion until golden. Add the tomato and stock cube, cook until softened into a sauce.
4. Combine: Stir the onion-tomato mixture into the samp and beans. Season with salt and pepper. Simmer together for another 20–30 minutes so the flavours blend.
5. Finish (optional): Stir in cream, milk, or margarine for a richer, creamier dish.
   
   Serving suggestion:
   
   *Serve hot with grilled chicken, beef stew, lamb chops, or even just on its own with a sprinkle of chutney.
   
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