Umngqusho wezambane (samp with potatoes)
4
Easy
15 minutes
2 hours
Umngqusho is already delicious, but the addition of potatoes makes it a rich, hearty meal that doesn’t even need meat. It’s best eaten warm but is also tasty the next day!
Ingredients
Method
- 360 g samp
- 180 g dried speckled beans
- 2 litres chicken or vegetable stock (or water)
- sea salt and freshly ground black pepper, to taste
- 4 large potatoes, peeled and cut into large dice
- 1/2 cup vegetable oil
- 1 large carrot, peeled and diced
- 1 large onion, roughly chopped
- 2 celery sticks, diced
- 3 garlic cloves, minced
- 1 T paprika
- 150 g butter or lard
Method
Ingredients
1. Place the samp and beans in a saucepan, top with the stock or water, season with salt and bring to the boil. Cook for 2 hours, skimming the foam off the surface at regular intervals. Add the potatoes and cook over a medium heat for 30 minutes or until the potatoes are soft.
2. Heat half the oil in a saucepan. Sauté the carrot, onion, celery and garlic and season with the paprika, salt and pepper. Fry for a further 5 minutes or until the vegetables are slightly caramelised.
3. Stir the vegetables and add to the samp. The samp should be thick and rich. Stir through the butter or lard and simmer over a low heat for 5 minutes. Remove from the heat and serve warm.
Find more South African recipes here
Stylist: Khanya Mzongwana
Photographer: Toby Murphy
Comments