South African Umngqusho Samp and Bean Stew

About This Recipe

Umngqusho, also known as samp and beans, is a traditional Xhosa dish built from just two humble staples — dried, cracked corn kernels called samp, and sugar beans — simmered together for hours until both soften into a thick, creamy, deeply satisfying stew. It's a dish with real cultural weight in South Africa, famously known as one of former President Nelson Mandela's favorite meals, and it remains a staple across Xhosa and broader South African households. The long cooking time is non-negotiable: samp is a tough, dried corn product that needs a genuinely extended simmer, often several hours, to soften fully, and cooking it together with the beans from the start lets their flavors meld completely rather than combining two separately cooked components. A finish of onion sautéed in butter, sometimes with a bit of curry powder or chile, is stirred through at the end for extra richness and flavor. Getting the texture right — thick and creamy but with the samp and beans still holding their shape rather than turning to total mush — takes patience and occasional stirring throughout the long simmer. Umngqusho is deeply nourishing, affordable, plant-based food, and it's traditionally served alongside meat dishes as part of a larger meal, though it holds its own as a satisfying dish on its own.

Ingredients

Serves 6

• 2 cupsdried samp (cracked corn)(soaked overnight)
• 1 cupdried sugar beans(or pinto beans, soaked overnight)
• 8 cupswater
• 1.5 tspfine sea salt
• 3 tbspbutter
• 1onion(finely diced)
• 1 tspcurry powder(optional)
• 0.5 tspchile flakes(optional)

Instructions

1. 1

   Simmer the samp and beans

   Combine soaked samp, soaked beans and water in a large, heavy pot. Bring to a boil, then reduce heat and simmer partially covered, stirring occasionally, for 2 to 2.5 hours until both are fully tender.

2. 2

   Check and adjust liquid

   Add more hot water as needed throughout cooking if the mixture looks dry, keeping it just covered with liquid.

   Check the pot every 30 minutes or so and top up with hot water if needed — samp takes real time to soften and shouldn't be allowed to dry out or scorch.

3. 3

   Season

   Once the samp and beans are tender and the mixture has thickened to a creamy consistency, stir in salt.

4. 4

   Make the onion topping

   In a small pan, melt butter and cook onion with curry powder and chile flakes, if using, until deeply golden.

5. 5

   Combine and serve

   Stir most of the fried onion into the pot, reserving a little to scatter on top. Serve hot, on its own or alongside meat.

Variations

• •

  Add smoked meat or bones to the pot while it simmers for a richer, more traditional flavor.

• •

  Use a pressure cooker to significantly reduce the cooking time, following the manufacturer's guidance for beans and grains.

• •

  Stir in a pat of butter or a splash of cream at the end for extra richness.

Storage

Refrigerate up to 5 days; it thickens considerably when cold, so reheat with a splash of water on the stove or in the microwave, stirring often.

Frequently Asked Questions