Umngqusho (Xhosa Samp and Beans)

Ingredients

• 400g (2 cups) dried samp (crushed dried corn kernels)
• 200g (1 cup) dried sugar beans
• 1 large onion, finely chopped
• 3 tbsp butter
• 1 fresh red chili, finely chopped (optional)
• 1 1/2 tsp salt, plus more to taste
• Water, for soaking and cooking

Before you cook

• Rinse the dried samp under cold running water until the water runs clear
• Rinse the dried sugar beans under cold running water
• Combine the samp and beans in a large bowl
• Cover with cold water by at least 8cm and leave to soak overnight, 8 to 12 hours
• Drain and rinse the soaked samp and beans
• Finely chop the onion

Steps

1. Tip the drained samp and beans into a large, heavy-bottomed pot
2. Cover with fresh water so the water sits about 5cm above the samp and beans
3. Set the pot over high heat and bring to a boil
4. Skim off any white foam that rises to the surface
5. Reduce the heat to low and cover the pot with a lid
6. Simmer gently for 2 hours, stirring every 20 minutes or so and topping up with hot water if the pot looks dry
7. Stir in the chopped onion
8. Continue simmering, covered, for another 45 to 60 minutes, until the samp and beans are completely soft and starting to break down into a thick, creamy mixture
9. Stir in the butter and 1 1/2 tsp salt
10. Stir in the chopped chili if using
11. Remove the lid and simmer for a further 10 minutes, stirring often, to thicken the gravy
12. Taste and add more salt if needed
13. Spoon into a serving dish while hot