Angela, Digital Chef, Africa Analyst
South African Corn and Beans
Recipe Name: Samp and beans
Subtitle: Dry maize kernels and sugar beans
Culture: South Africa
Preparation time: 2 hours 15 minutes
Recipe story: Samp and beans are made from crushed dry maize kernels and slowly cooked sugar beans. Samp and beans were traditionally eaten in South Africa by Zulu and Xhosa people who call it isistambu and umngqusho respectively.
· 4 cups cooked samp and bean mix
· 15 ml sunflower oil
· 1 green pepper finely chopped
· 1 onion finely chopped
· 1 red pepper finely chopped
· 1 tsp red chili flakes
· 1 tablespoon curry powder
· Salt to taste
· 410 grams can chopped tomatoes
· 3 cups finely chopped spinach
· Fresh chopped coriander
Soak the samp and beans overnight in water.
Drain the samp and bean mix after soaking overnight and place in a large pot covered with water and simmering slowly until nearly soft, tender and all water has been absorbed
In separate pot lightly fry the onion until soft and translucent
Add the garlic, bell peppers, curry powder and chilli flakes together with a little oil.
Add the tomatoes and simmer on medium heat for 20 minutes
Add water and let it simmer again till thick and saucy
Stir in the samp and bean mix and the spinach through the tomato mixture and heat through for 5 to 10 minutes
Garnish with chopped coriander.