Congratulations to Talisha Ramnarain for winning herself a signed copy of Hayden Quinn's new coobook, Dish It Up!!!!

Umngqusho is my favourite dish of all time.  I promise you I never get tired of eating it. Some of my friends and family always complain that it gives them gas.  To be honest that never bothered me because it just means there’ll be more left for me. Haha!

It’s a lovely dish that you can serve with meat or as a vegetarian dish just as is.  Because it’s my family won’t touch it due to the gas I’m always left with more as a result I’ve tried it with a variety of ingredients even baked it with cheese on top. Yum! I love it best when it’s served with affal (amaphaphu) mmmmmh! Infact the latter is my welcome home dish because my mom prepares it for me whenever I go home.  This time my mom gave me her base recipe to work from and I’ve prepared it with some mushrooms, baby marrows and onion on red peppers and served with succulent lamb chops.  I hope you enjoy the dish as much as I do! Bon appetit!

My Mom’s Samp and Bean Recipe

Serves: 3-4

1 cup (250ml) white samp

1 cup (250ml) sugar beans

1 tsp (2.5ml) salt

1 tsp (2.5ml) white pepper or 1 stock cube

1 tbsp (15ml olive oil

2.5L boiling water

Mushroom Mix:

2 baby marrows, sliced

2-3 button mushrooms, cleaned and sliced

1 onion, chopped

5ml italian herbs

2ml hot curry powder

50ml chutney

5ml salt

25ml cooking oil

  1. Sort the beans and soak them in just enough water to cover it up, let soak overnight.
  2. Throw away soaking water, rinse and transfer the samp and beans to a saucepan.
  3. Add water and simmer at a low temperature until the desired softness is achieved.
  4. Add seasoning.

For Peppers: Heat the oven to 200۫C.  Line a pan with foil, spray the foil with a cooking spray.  Brush the outside and the cut edges of two peppers with olive oil.  Place the peppers cut side open on the greased foil and bake for 15 minutes.  Remove from the oven and let cool for 5 minutes.  If removed immediately they lose shape and break.

For mushroom mix: Heat the oil in a large saucepan and sauté the onion until golden brown.  Add the baby marrows and mushrooms stirring occasionally.  Add the cooked samp and beans as well as the rest of the ingredients.  Spoon into the halved peppers, decorate with parsley and serve with lamb chops.  Voila!

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54 Response Comments

  • 211086347@cput.ac.za'
    Andie  March 15, 2011 at 4:04 pm

    Yhooo……now u making me miss home. This looks delicious!! You know they say home is where the heart is,but to me food is where the heart is..lol

    Reply
  • loni.nkasela@allangray.co.za'
    Loni  March 16, 2011 at 6:13 am

    Very nice Thuli umgqusho is the best try it also with tripe. Mm mm!!!!

    Reply
  • Brent_connock@hotmail.com'
    Brent  March 17, 2011 at 8:58 am

    Look forward to trying this, as a boy the lady who worked at our home used to make it for me, in my teens I learned how to make it using lamb, a little curry powder and onions. I introduced it to my best friend, we loved it. We did not know how to spell it and called it “gnush!” LOL
    One of my all time favorites, I look forward to this, thanks so much for the recipe. Wish I could find a recipe book with traditional recipes.

    Reply
    • Thuli  March 17, 2011 at 10:37 am

      Aaaaaahhh! Brent! Its stories like yours that made me start the blog! Thank you for sharing with us. Do visit again for some more inspiring recipes. About the recipe book…well lets just say watch the space.

      Reply
  • verusha.n@gmail.com'
    Vee  March 17, 2011 at 9:55 am

    Awesome! Tasted samp and beans for the first time a couple of years ago but had no idea how to make it. My mom was also at a loss. I even bought the samp in can when I saw an advert for it on tv – but it didn’t taste the same :( So thanks for the recipe, can’t wait to try it!

    Reply
    • Thuli  March 17, 2011 at 10:31 am

      Hi Vee! Thanks you for your comment! You know what they say “Aint nothing like the real thing baby” lol! Do try it and let us know what you think of the recipe. Happy Cooking!

      Reply
  • helent@goldcircle.co.za'
    Helen  March 17, 2011 at 12:29 pm

    Thanks for the recipe – it is my all time favourite dish. The lady who worked for us used to cook a big pot full each week – man alive… I could hardly wait to get a bowl full. She used to use a lot of chillie and garlic in her recipe. Try as I do I still cannot get my samp and beans to taste like hers – are there any secret ingredients? lol

    Reply
  • thalukimalema@gmail.com'
    Jobber  March 17, 2011 at 1:43 pm

    How long does one soak samp for?

    Reply
    • Thuli  March 17, 2011 at 9:45 pm

      Hi Jobber, I usually soak mine in the morning before I go to work or soak it overnignht.

      Reply
      • thalukimalema@gmail.com'
        Jobber  March 18, 2011 at 8:23 am

        Thanks Thuli

        Reply
  • msedena@hotmail.comn'
    Alice Spencer-Higgs  March 17, 2011 at 5:52 pm

    You are such a darling :) I am a total vegetarian but have gleaned some real good stuff from your blog :))

    Reply
  • lrooyen@telkomsa.net'
    darkwing  March 17, 2011 at 6:20 pm

    My mother’s side of the family comes from the Eastern Cape, so I grew up with samp and beans. These days you get it in cans as well. Being a food fundi I know you probably won’t approve, but for a single person like myself it’s a heaven sent. :)

    Reply
    • Thuli  March 20, 2011 at 9:37 am

      Hi Darkwing, thanks for your comment….being a single person myself trust me I understand , its not nice cooking for one person. So I don’t mind ready made food every now and then….but do try to cook sometimes and invite some friends over, thats what I do…its like having bonding sessions with friends. Let me know how it works out for you…

      Reply
  • jupinhome@gmail.com'
    Hayley  March 18, 2011 at 9:26 am

    Love samp and beans, best with lots of butter, salt and worctershire sauce – yum

    Reply
  • mfundo@easyinfomail.co.za'
    Mfundo Mahlati  March 18, 2011 at 12:06 pm

    Nice blog Thuls. It has been while since I had Umgqusho, plus the picture makes it look so appetising.

    Reply
  • steshy@webmail.co.za'
    Thembela  March 18, 2011 at 7:18 pm

    it’s a lovely dish, plz come home en cook 4 us!

    Reply
    • Thuli  March 20, 2011 at 9:21 am

      I’ll let your twin sis prepare it for you guys….I’ve been giving her cooking lessons, she’s becoming a pro!

      Reply
  • nina@boxpac.co.za'
    nina  March 19, 2011 at 10:27 am

    Girlfriend you can cook and if that is your picture, why did I do a photography course on the FBI, you should have been up there!! A beaut!!

    Reply
    • Thuli  March 20, 2011 at 8:55 am

      Thanks Nina! I’m a photographer in training but in the meantime I get a pro to do the job for me. The aim is to “entice”

      Reply
  • wynand@expatsa.com'
    Kitchenboy  March 20, 2011 at 3:44 pm

    Sjoe! That looks SO delicious! I love samp and beans. I can almost smell those delious looking chops.

    Reply
  • thurla@capeumbrellas.com'
    Thurla  March 22, 2011 at 8:45 am

    Thank you so much for this great blog. I too grew up in the Eastern Cape with the most divine “gnush” treat, and will definitely be making this .. all the way in New Zealand. Thank you for encouraging us all and sharing with us. :-)

    Reply
    • Thuli  March 23, 2011 at 2:13 am

      Its a pleasure Thurla! Hope you enjoy the “gnush” recipe Lol! Please let us know how it turns out.

      Reply
  • doveston@mweb.co.za'
    Louise  March 22, 2011 at 9:55 am

    Coming from the Eastern Cape I love samp and beans – any way and form. Leftover samp with sugar and milk – yummmy!

    Reply
    • Thuli  March 23, 2011 at 2:17 am

      Thanks for your comment Louise! Thats an interesting combination – samp, sugar and milk! I’ve never tried but I have eaten white samp with sour milk…its also nice.

      Reply
  • riaj.norman@gmail.com'
    Ria  March 23, 2011 at 7:39 am

    Many white families also grew up with samp and beans and stew in the 1940s and 1950s. We also ate left-over samp with milk and sugar or syrup as a treat.. Makes me yearn for my childhood. I am definitely going to cook this again. Thank you Thuli

    Reply
    • Thuli  March 23, 2011 at 11:06 am

      Thank You Ria! I must say I’m also learning a lot through the blog from the comments. Its very interesting to know how each culture prepares and consumes each dish!

      Reply
  • vuyokazib@starmail.co.za'
    Vuyokazi  March 23, 2011 at 9:36 am

    This is my absolute, absolute favorite dish. Tried it; the taste is great.

    Reply
  • janice@titanprojects.co.za'
    janice tripepi  March 29, 2011 at 8:21 am

    I just loooooove samp & beans xxxx Fab pic! xxxx jan

    Reply
  • raven@aerosat.co.za'
    BlueWolF  April 4, 2011 at 2:05 pm

    Born and brought up in the Transkei to Sub-A age, (white boy), samp and beans was sorta a staple, later on in junior school I perverted the recipe with vinegar, tomato sauce and sugar on the plain plate *damn awesome* And uhmm yes – there is always more for me, due to the Fear-Factor of beans !!! love it !! hahahhaaa

    Reply
    • Thuli  April 4, 2011 at 5:28 pm

      Hi BlueWolF! Thank you for sharing your “gnush” experience with us! You and I are bad :-) It would be nice for everyone to enjoy the dish without worrying about the after effects lol!…I should do a post on how to prevent the gas from the beans

      Reply
  • raven@aerosat.co.za'
    BlueWolF  April 4, 2011 at 2:15 pm

    I came to this blog from FB of all places,
    seems the overseas guys and girls are reading it avidly,
    I know it’s demanding, don’t let us down !!!!
    *keep smilin’*

    Reply
  • vngobese@yahoo.com'
    Vuyi  April 14, 2011 at 10:05 am

    First time on this website and already feel I’ll be a regular. Wangenza ngalamba(reading this has made me hungry). Thank you

    Reply
    • Thuli  April 15, 2011 at 3:48 am

      Hi Vuyi, we aim to “entice” with the pics so that you start cooking when you get home lol! Glad its working! :-)

      Reply
      • nndlovu155@gmail.com'
        natasha  December 8, 2013 at 9:46 am

        Wat spices can I use to make samp n beans

        Reply
  • hlategan9@gmail.com'
    Herman Lategan  September 7, 2012 at 12:59 pm

    Looks delicious, I’m going to try it this weekend. :)

    Reply
    • Thuli  September 7, 2012 at 3:19 pm

      Enjoy! Let me know what you think. :-)

      Reply
  • tazux@yahoo.com'
    Zux  September 14, 2012 at 2:10 pm

    Ei Thuli, my deari gwintsilintsi! You’re a darling! I was raised on this dish, and as a result, it is my favourite of all dishes!

    Reply
    • Thuli  September 18, 2012 at 10:01 am

      Hey Zux my dear, it’s my favourite too!

      Reply
  • collywolly50@yahoo.co.uk'
    Colleen  June 3, 2013 at 10:41 am

    Joh! the samp and beans….my most favourite childhood memories always include those :) How did you cook those stunning looking lamb chops please Thuli! xxx

    Reply
    • Thuli  June 3, 2013 at 5:09 pm

      LOL! My sister pan fried them..it was about two years ago. I don’t think she still remembers the recipe. :-)

      Reply
  • sizadube@yahoo.com'
    Siza  July 17, 2013 at 4:32 pm

    I will try and and come back to give feedback… Istambu is my favourite dish anytime :-)

    Reply
    • Thuli  July 17, 2013 at 4:43 pm

      Cool! Don’t forget to soak it before cooking. It helps reduce the resultant flatulance caused by the beans….Enjoy!

      Reply
  • adrian.snyman@gmail.com'
    Adrian  July 22, 2013 at 6:50 pm

    Hi Thuli. Thanks for the recipe. Back home in Durban my mom makes the best samp and beans. I have tried this recipe before, but I just want to know, do the beans and samp get cooked together from the start, or do the beans start off then the samp is added later? Thanks Thuli.

    Reply
    • Thuli  July 23, 2013 at 8:38 am

      Hi Adrian,

      I’m laughing reading your comment because everyone says their mom makes the best! Hehe! Our kids are going to say the same about our food, I hope! The beans and sampl are cooked at the same time in one pot.

      Reply
  • luvontezo@gmail.com'
    Luvo  July 23, 2013 at 7:08 am

    Thanks for the recipe.Pastime warm memories this dish brings.Do you still get Holsum in the shops?

    Reply
    • Thuli  July 23, 2013 at 8:32 am

      Yes they do sell it. You know ungqusho kuthi ukuze ibenguwo kugalelwe yona!

      Reply
  • luvontezo@gmail.com'
    Luvo  July 23, 2013 at 9:32 am

    I am some sort of a Kitchen Cowboy.A Gastronomic Outlaw who never follows the recipe rules,so often my dishes become an invention rather than an attempted creation.I will try this though,should I fail(chances are high),I’ll just down it with a decent Pinot Noir(that trick always works).Bon Apetit.

    Reply
    • Thuli  July 28, 2013 at 11:20 am

      LOL! Don’t burn down the kitchen! Enjoy the Pinot Noir! Uyandirhalisa ndinxaniwe hehehe!

      Reply
  • bothana@tut.ac.za'
    Nceba  September 14, 2013 at 4:48 pm

    Hi Thuli. I have discovered that some people keep on stirring the pot and this messes up the taste. They need to know that you do not stir until the final stages of cooking the samp and beans.

    Reply
    • Thuli  September 14, 2013 at 5:38 pm

      Ndiyabulela bhuti wam ngenkxaso nangawo amacebiso kananjalo! Ewe, ndifuna ukuzenza zonke qha xandigodukile ngoDecember. Kaloku thina siyazithanda izinto siwela yonke into le siphele silibala oku kwethu ukutya sileqane neSushi! :-)

      Reply
    • Thuli  September 14, 2013 at 5:42 pm

      Hi Nceba,

      Thanks for visiting the blog! I also didn’t know it messes up the taste but i’ve taken note! :-) Visit again!

      Reply
  • nndlovu155@gmail.com'
    natasha  December 8, 2013 at 9:48 am

    N Thuli please help I want to cook samp n beans with nothing else but spices

    Reply
    • Thuli  December 8, 2013 at 4:31 pm

      Hi Natasha,

      In the Xhosa culture samp and beans is cooked with minimal seasoning. We just add a bit of salt and a beef stock cube to it. Some will add gravy powder as well or even barbecue spice. Hope this helps.

      Thuli

      Reply

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