Nyimo beans, jugo beans, bambara ground nuts, indlubu, tindluwa, ditloo….call them whatever name you prefer but these delicious little babies deserve a place in your kitchen cupboard and of course your grocery shopping list!
I have been looking for jugo beans for a while now and finding them in Cape Town is like looking for Table Mountain in Jozi. So, I used some of my free time to look for them while I was in Jozi last week. A friend took me to a market place called Swazi Inn based in Tembisa. Other items such as indigenous plants, live farm reared chickens etc. are available at the market and it can be a real culture shock to someone who has not experienced township life.
I bought a 2kg packet for R36 and cooked myself some jugo beans for the first time in my life! They are amazing and it makes me sad that one cannot get them at retail stores and some people don’t even know about their existence. I used to be one of those people….
Jugo beans originated in North Africa and cultivated throughout the continent. In South Africa they are found in Limpopo, KwaZulu-Natal and Swaziland. They are nutritious…a good source of protein, calcium, iron and potassium.
Preparation methods vary and are not limited to boiling, roasting, stewing, soups and they can be milled into flour. I prepared the recipe below, if you happen to find them in your area buy a packet and try it out. Hope you enjoy!
Buttered & Salted Izindlubu Recipe
500ml (2 cups) jugo beans
6 cups boiling water
10ml (2tsp) butter
Freshly ground black pepper
- Sort and soak beans overnight. Discard the soaking water before cooking.
- In a saucepan, add jugo beans, boiling water and simmer for 2-3 hours or until soft.
- Add butter and season with salt and pepper.
- Serve as a snack.