I happen to think Zulu is one of the sexiest languages in the country. On hearing the name of this dish I couldn’t help but imagine a Zulu man saying “Sthandwa sami, ngicela ungiphekele isiphuphulu sikabhontshisi namazambane ntambama” Aaaaaah! Doesn’t that sound sexy?
Initially, I struggled to pronounce the name of the dish and resorted to sticking to bean and potato dish. Even so, I still I think the name sounds sexy.
Anyways, this bean and potato dish is a Zulu staple. It’s very easy and quick to prepare. My first attempt at the dish delivered on flavour but I was not entirely convinced about the colour. I then realised that the trick is in the potatoes…do not mash them.
I love this dish, not because of the name but its tasty and also a good alternative to your rice, pap etc. Try it you’ll love it too.
Isiphuphulu / Bean & Potato Dish Recipe
1¼ cup sugar beans
½ cup split peas
500ml water, boiling
5 medium-sized potatoes, peeled and cubed
1 onion, chopped
1 yellow pepper, chopped
5 sprigs thyme, chopped
1ml white pepper
- Sort the beans and soak them overnight.
- Rinse and cook the beans in water until tender.
- Add potatoes, split peas and continue cooking until they are done.
- In another saucepan, heat 15ml butter, then sauté the onion and pepper until crispy.
- Add thyme and continue stirring.
- Add the bean and potato mix and the rest of the butter.
- Add salt and white pepper. Serve hot.
- This dish can be served with either veggies or meat.
- For a vegan meal, replace the butter with olive oil and serve with your choice of vegetables.
- Don’t mash the potatoes otherwise, the dish looks dull, grey and unappetising.
- If looking for a recipe to complement this one, this Cape Malay Chicken Curry will do the job. Enjoy!