Umngqusho is a hearty South African dish from the Xhosa people, made by simmering dried samp (crushed maize kernels) with sugar beans until both are tender and creamy. It is a staple of Xhosa cuisine, often served as a main meal with meat or as a side, and it is loved for its comforting, nutty flavor and satisfying texture. This recipe delivers a truly authentic umngqusho that is simple to make and deeply rewarding.
Ingredients
- 1 ½ cups (300 g) dried samp (stamped maize)
- 1 ½ cups (300 g) dried sugar beans (or any small white beans)
- 6 cups (1.4 L) water, plus more as needed
- 1 medium onion, finely chopped
- 2 tablespoons (30 ml) vegetable oil or butter
- 1 teaspoon (5 g) salt, or to taste
- ½ teaspoon (1 g) freshly ground black pepper
- Optional: 1–2 fresh chilies, chopped, for heat
Instructions
- Rinse the samp and sugar beans separately under cold running water. Remove any debris or discolored beans.
- Place the samp and beans in a large bowl or pot, cover with water by at least 2 inches (5 cm), and soak overnight, or for at least 8 hours. Drain and rinse again.
- In a large, heavy-bottomed pot, combine the soaked samp and beans with 6 cups (1.4 L) of fresh water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer gently.
- Cook for 1 hour, stirring occasionally. Check the water level; add more hot water if the mixture looks dry.
- After 1 hour, add the chopped onion, oil (or butter), salt, and pepper. Stir well.
- Continue cooking, covered, for another 1 to 1 ½ hours, or until both the samp and beans are tender and the mixture has a creamy, porridge-like consistency. Stir every 15–20 minutes to prevent sticking, and add more hot water if needed.
- Taste and adjust seasoning. If you like a bit of heat, stir in the chopped chilies during the last 10 minutes of cooking.
- Remove from heat and let rest for 5 minutes before serving.
Tips
- Soaking is key: Do not skip the overnight soak. It reduces cooking time significantly and helps the beans cook evenly. If you are short on time, use the quick-soak method: boil the samp and beans in water for 2 minutes, then let them sit for 1 hour before draining and proceeding.
- Substitutes: If you cannot find samp, use coarse polenta or grits (not instant). For sugar beans, any small white bean like navy beans or great northern beans works well. The texture will be slightly different but still delicious.
- Common mistake: Adding salt too early can make the beans tough. Wait until the beans are partially cooked (after the first hour) before adding salt.
- Make it vegetarian: This recipe is naturally vegan. For a richer flavor, replace the water with vegetable broth.
Serving Suggestions
Umngqusho is traditionally served as a main dish, often alongside grilled or braised meat, such as lamb chops, beef stew, or boerewors. It also pairs well with a simple tomato and onion relish, or a side of chakalaka. For a complete meal, serve it with a fresh green salad or steamed vegetables.
Variations
- With meat: Add 1 lb (450 g) of beef stew meat or lamb pieces to the pot along with the samp and beans. Cook until the meat is tender and the internal temperature reaches 145°F (63°C) for whole cuts, with a 3-minute rest.
- Creamy version: Stir in ½ cup (120 ml) of cream or coconut milk during the last 10 minutes of cooking for a richer, creamier texture.
- Spicy umngqusho: Add 1–2 chopped jalapeños or a teaspoon of chili flakes along with the onion for a spicy kick.
- Herb twist: Stir in fresh parsley or coriander just before serving for a burst of freshness.
Storage and Reheating
Refrigerate leftover umngqusho in an airtight container within 2 hours of cooking. It will keep for 3–4 days. To freeze, place in a freezer-safe container and store for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat, place in a saucepan over medium-low heat with a splash of water or broth, stirring occasionally until heated through. Alternatively, microwave in 1-minute intervals, stirring between, until hot. Reheat to an internal temperature of 165°F (74°C) for food safety.
Frequently Asked Questions
Can I use canned beans instead of dried? Yes, you can use canned sugar beans (or white beans) to save time. Reduce the initial water to 4 cups (960 ml) and skip the overnight soak. Add the canned beans (drained and rinsed) during the last 30 minutes of cooking, after the samp is tender.
What is samp exactly? Samp is dried maize (corn) that has been coarsely ground or stamped, breaking the kernels into small, irregular pieces. It is different from polenta, which is more finely ground, but coarse polenta can be used as a substitute.
Why is my umngqusho too dry or too watery? The consistency should be like a thick porridge. If it is too dry, add more hot water and continue cooking for a few minutes. If too watery, cook uncovered for an additional 10–15 minutes to evaporate excess liquid.
Can I make umngqusho in a pressure cooker? Absolutely. After soaking, combine all ingredients (except salt) in the pressure cooker with 5 cups (1.2 L) of water. Cook on high pressure for 30 minutes, then let pressure release naturally for 10 minutes. Stir in salt and adjust consistency before serving.
Is umngqusho gluten-free? Yes, umngqusho is naturally gluten-free, as it is made from maize and beans. Check that any added broth or seasonings are gluten-free if you have celiac disease.
How do I know when it is done? The samp should be tender but still slightly chewy, and the beans should be soft and creamy. The mixture should have a cohesive, porridge-like texture. Taste a few pieces to check.
Related
- Mexican Shakshuka Recipe for a Bold Breakfast
- Mini Shakshuka Recipe for One or Two
- Nando’s Malva Pudding Recipe: A Sweet South African Classic
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).