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
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
2 baby marrows, sliced
2-3 button mushrooms, cleaned and sliced
1 onion, chopped
5ml italian herbs
2ml hot curry powder
25ml cooking oil
- Sort the beans and soak them in just enough water to cover it up, let soak overnight.
- Throw away soaking water, rinse and transfer the samp and beans to a saucepan.
- Add water and simmer at a low temperature until the desired softness is achieved.
- 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!