Ingredients

Method

For the istambu: 
• 200 g samp 
• 200 g dried sugar beans 
• 2 litres water 
• 1 t salt  
• 1/2 beef stock pot 
For the curry wamathambo: 
• 1 onion, finely chopped 
• 2 T oil 
• 2 t curry powder 
• 1 t garam masala 
• 1/2 green pepper, finely chopped 
• 1 kg beef bones 
• 2 medium tomatoes, finely chopped 
• 1 beef stock cube 
• 4 cups water 

Method

Ingredients

1. To make the istambu, soak the samp and butter beans in 2 cups water for 2–3 hours or overnight.
2. Once the samp is hydrated, place in a saucepan add the beans, salt and remaining water and bring to a boil. Once boiling, reduce the heat to a simmer. Cook until soft but not mushy.
3. To make the curry wamathambo, pour 2 T oil in large pot and sauté the onion  until soft and slightly browned. Add the curry powder and garam masala cook for 1 minute.
4. Add the green pepper and cook until soft. Add the beef bones and coat evenly with the onion and green pepper. Cook for 5 minutes.
5. Add the tomatoes and stock pot and cook until tomatoes are soft. Add the water and cook for 1 hour, or until the liquid is reduced by a third. Once the samp and beans are cooked, add to the curry and simmer for 10 minutes.

Find more South African recipes here.

Photograph: Toby Murphy 
Styling: Khanya Mzongwana